Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
- Step 2: In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Blend in vanilla extract. Beat in eggs one at a time, then stir in 1 cup heavy cream.
- Step 3: Pour the cream cheese mixture over the cooled crust. Bake in preheated oven for 55-65 minutes, or until the center is just slightly jiggly. Turn off oven and let cheesecake cool in oven with door slightly ajar for 1 hour.
- Step 4: Remove cheesecake from oven and let cool completely. Cover and chill in refrigerator for at least 4 hours or overnight.
- Step 5: Make the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream in a saucepan until simmering. Pour hot cream over chocolate chips and let sit for 1 minute. Whisk until smooth.
- Step 6: Pour chocolate ganache over chilled cheesecake, spreading evenly. Let set for a few minutes before slicing and serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days for optimal freshness.
- A gentle way to soften the ganache topping for easier slicing is to let the cheesecake sit at room temperature for 10-15 minutes before serving.
- Garnish each slice with a dollop of whipped cream and a sprinkle of graham cracker crumbs for added visual appeal and flavor.
- Be sure to use softened cream cheese for a perfectly smooth and lump-free batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American