Dark Chocolate Ganache Swirl Cheesecake

Sara Coleman

This ultra-creamy New York-style cheesecake features thick ribbons of rich dark chocolate ganache swirled into a velvety vanilla bean base, all resting on a crisp cocoa-graham cracker crust.

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Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings 8 servings

Calories 540 kcal

Ingredients

1.5 cups graham cracker crumbs finely ground
4 tbsp unsalted butter melted
2 tbsp unsweetened cocoa powder for the crust
24 oz cream cheese full fat, softened to room temperature
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream room temperature
1 tbsp vanilla extract high quality
4 oz dark chocolate 60% cacao or higher, chopped
0.25 cup heavy cream for the ganache

Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake freezes well; wrap individual slices in plastic wrap and foil for up to 2 months.