Chocolate Ganache Cheesecake

Indulge in the ultimate dessert with this Chocolate Ganache Cheesecake recipe! Featuring a rich and creamy cheesecake filling, a crunchy Oreo crust, a luscious layer of caramel, and a smooth chocolate ganache topping, this show-stopping dessert is perfect for any occasion. Whether you’re hosting a holiday gathering, celebrating a birthday, or simply treating yourself, this cheesecake is a guaranteed crowd-pleaser. Easy to follow and made with simple ingredients, it’s the best choice for cheesecake lovers everywhere.

Ingredients

For the Cake:

• 25 Oreos
• ⅓ cup butter, melted and cooled
• 1 tablespoon vanilla bean paste
• 1 ⅓ cups sugar
• ½ tablespoon vanilla extract
• Pinch of salt
• 4 eggs, room temperature
• 4 packs cream cheese (8 oz each), room temperature
• ⅔ cup heavy cream, room temperature
• ⅔ cup sour cream, room temperature
• 9 oz Hershey’s caramel sauce

For the Ganache:

• 7 oz Hershey’s chocolate bar, chopped
• ⅓ cup heavy cream

---

Instructions

For the Cake:

1. Prepare the Crust:
   • Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan and line it with parchment paper.
   • Pulse the Oreos in a food processor until finely crumbed. Add melted butter and pulse again until combined.
   • Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool completely.
2. Prepare the Cheesecake Batter:
   • Lower the oven temperature to 325°F.
   • Beat the cream cheese on medium speed for 4 minutes until smooth. Add the sugar and beat for another 4 minutes.
   • Mix in the salt and vanilla extract, then add one egg at a time, mixing for 30 seconds after each addition.
   • Finally, mix in the sour cream and heavy cream until just combined. The batter should be smooth and creamy.
3. Bake the Cheesecake:
   • Wrap the bottom of the springform pan with 3 layers of foil to create a watertight seal.
   • Pour the cheesecake batter over the crust. Place the springform pan into a larger baking dish and pour boiling water into the dish until it reaches halfway up the sides of the springform pan.
   • Bake for 90 minutes. Turn off the oven, crack the door slightly, and let the cheesecake rest in the oven for 1 hour.
   • Remove and refrigerate for at least 6 hours.
4. Add the Caramel Layer:
   • Once the cheesecake has chilled, spread the caramel sauce evenly over the top.
   • Refrigerate for an additional 2 hours to allow the caramel to set.

For the Ganache:

1. Heat the heavy cream in a saucepan until it begins to bubble slightly.
2. Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.

Assembly:

1. Pour the ganache over the caramel layer, spreading it evenly.
2. Refrigerate for 1 hour to allow the ganache to set.
3. Slice, serve, and enjoy!

---

Why You’ll Love This Recipe

• Decadent Layers: A crunchy Oreo crust, creamy cheesecake, gooey caramel, and rich chocolate ganache make every bite irresistible.
• Show-Stopping Dessert: Perfect for special occasions or when you want to impress.
• Customizable: Easy to tweak with your favorite toppings or flavor variations.

---

Tips

• Room Temperature Ingredients: Ensure cream cheese, sour cream, eggs, and heavy cream are at room temperature for a smooth batter.
• Avoid Cracks: The water bath and gradual cooling prevent the cheesecake from cracking.
• Smooth Ganache: Stir the ganache gently to avoid incorporating air bubbles.

---

Variations and Substitutions

• Crust Options: Swap Oreos for graham crackers, Biscoff cookies, or gluten-free alternatives.
• Chocolate Choices: Use dark or milk chocolate for the ganache, depending on your preference.
• Caramel Additions: Sprinkle sea salt over the caramel layer for a salted caramel twist.

---

FAQs

Can I make this cheesecake ahead of time?
Yes! This cheesecake can be prepared up to 2 days in advance. Just add the ganache shortly before serving.

What if I don’t have a springform pan?
You can use a regular cake pan, but ensure you line it with parchment for easy removal.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

---

Serving and Suggestions

• Serve chilled with a dollop of whipped cream or fresh berries.
• For an extra touch, drizzle additional caramel or chocolate sauce over each slice before serving.
• Pair with a hot cup of coffee or espresso for the ultimate dessert experience.

This Chocolate Ganache Cheesecake is a luscious and indulgent treat that’s sure to be the highlight of any gathering!