Dark chocolate Ganache Cheesecake


  • 1 and 1/2 cups graham cracker crumbs
  • 3 tbs sugar
  • 1/3 cup butter, melted
  • 4 (8 oz) packages of cream cheese
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1 tub (8oz) cool whip (do not thaw)
  • 6 o bittersweet chocolate
  • 1 cup fresh raspberries
  • Preheat oven to 325 degrees
  • Mix the graham cracker crumbs, 3 tbs sugar and butter, then press into the bottom of a 9 inch spring form pan.
  • Beat the cream cheese, 1 cup sugar and vanilla with mixer until blended.
  • Add the eggs, one at a time, mixing on low speed after each has been blended.
  • Pour the mixture over the crust.
  • Bake for 55 minutes or until the center is almost set.
  • Run a knife around the rim of the pan to loosen cake, then cool before removing rim.
  • Cover and refrigerate cheese cake for 4 hours.
  • Microwave cool whip and chocolate in a bowl on high for 2 to 2 and 1/2 minutes or until the chocolate is completely melted and mixture is well blended, stirring after each minute.
  • Cool for 15 minutes, then slowly pour over cheesecake.
  • Garnish with fresh raspberries.

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