Chocolate Ganache Layered Cheesecake
An indulgent layered cheesecake featuring a creamy center, a rich chocolate ganache topping, and a luscious caramel drizzle for a decadent dessert experience.
Equipment
- 1 9-inch springform pan
- 1 mixing bowl for crust and filling
- 1 saucepan for caramel sauce
- 1 small saucepan for heating cream for ganache
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
- 6 oz semi-sweet chocolate chopped
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter until combined, then press into bottom of 9-inch springform pan. Bake for 8-10 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in vanilla and sour cream or heavy cream until creamy. Pour filling over cooled crust.
- Bake cheesecake for 45-50 minutes until edges are set but center still jiggles slightly. Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes, then stir until smooth. Spread ganache evenly over chilled cheesecake.
- In a small saucepan, heat sugar over medium heat until melted amber liquid forms. Remove from heat, stir in butter until melted, then whisk in cream until smooth. Cool slightly.
- Drizzle caramel sauce over chocolate ganache. Slice cheesecake and serve chilled, optionally with berries or whipped cream.
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill cheesecake overnight for best texture and flavor.
- Store leftovers covered in refrigerator up to 3 days.
- Optional garnishes: fresh berries or whipped cream.