Chocolate Ganache Cheesecake

5 from 37 votes

Slice into the ultimate bite of decadence with this silky smooth and creamy Chocolate Ganache Cheesecake. Combining a rich layer of sticky caramel with a crown of luxurious chocolate ganache, this cheesecake won’t last long!

Prep Time20

Cook Time7 30

Total Time7 50

Course: Dessert

Cuisine: American

Keyword: Chocolate cheesecaker

Servings:

Calories: 616kcal

Author: Nicole Kendrick

Equipment

Ingredients

Cake

25 Oreos
⅓ cup butter melted and cooled
1 tablespoon Vanilla Bean paste
1 ⅓ cup sugar not pictured
½ tablespoon Vanilla Extract
Sprinkle of salt
4 eggs room temperature
4 packs cream cheese room temperature
⅔ cup heavy cream room temperature
⅔ cup Sour cream room temperature
9 oz Hersheys caramel

Ganache

7 oz Hersheys bar
⅓ cup heavy cream

Instructions

Cake

Preheat the oven to 350 ℉. Lightly grease the bottom of a 9" springform pan and line it with a parchment paper round.
Next, place the oreos into a food processor and pulse until they form fine crumbs.
Pour in the melted butter and pulse to combine.
After that, press the crust mixture into the springform pan.
Allow the crust to bake for 10 minutes.
Remove the crust from the oven and let it cool completely.
While the crust is cooling low the heat of the oven to 325 ℉
Next make your cheesecake batter.
Beat the cream cheese on medium for 4 minutes.
After that add the sugar and beat it for another 4 minutes.
Add the salt and vanilla along with an egg and mix for 30 seconds.
Add the remaining eggs one at a time, mixing for 30 seconds each.
Finally mix in the sour cream and heavy cream until just combined.
The mixture will be extremely creamy.
Wrap 3 layers of foil around the bottom of the springform pan.
Pour the batter into the crust.
Place the springform pan into larger baking dish and pour boiling water into the pan until it reaches half way up the springform pan.
Allow the cheesecake to bake for 90 minutes.
Crack open the oven door and let it sit for an hour in the oven.
Let the cheesecake refrigerate for at least 6 hours.
After your cheesecake has chilled for six hours, spread the caramel sauce over the top of it.
Let it refrigare for another two hours so the caramel can slightly harden.

Ganache

Heat heavy cream in a saucepan until it begins to form slight bubbles.
Pour the heavy cream over the chopped chocolate and stir until it's melted and creamy.
Let sit 2 mins then stir well.

Assembly

Pour the chocolate ghanache over the caramel layer and spread it out.
Allow the cheesecake to refrigerate for another hour so the ganache can harden.

Notes

Top Tips:

Make sure that all of the ingredients including the eggs, cream cheese, and sour cream are at room temperature. This will allow the batter to mix up smooth and creamy without overmixing.
Use a round piece of parchment paper to line the bottom of the springform pan. It will make it easier for the crust to release.
Don’t bring the heavy cream to a rolling boil when making your ganache. You don’t want to burn the cream.
Don’t open the oven door too early. This will cause the cheesecake to fall.
Let the butter for the crust cool slightly before adding it to the Oreo crumbs for the best texture.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition