Vanilla Cheesecake with Chocolate Ganache
This vanilla cheesecake with chocolate ganache has a no bake cheesecake filling that sits on top of a graham cracker crust. It also has a rich chocolate ganache topping!
Servings: 12 slices
Calories: 498kcal
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
- Small Saucepan
Ingredients
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 9 tablespoons unsalted butter, melted
Vanilla Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ½ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
Chocolate Ganache
- 8 ounces bittersweet or semisweet chocolate roughly chopped
- 1 cup heavy whipping cream
Instructions
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Vanilla Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
- Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Chocolate Ganache
- Once the cheesecake has set, make the ganache. Place the roughly chopped chocolate in a medium bowl and set aside.
- In a small saucepan heat the heavy whipping cream until almost boiling. Remove from the heat and pour over the chocolate. Let it sit for 3 minutes before stirring. Mix until completely smooth and combined. Cool completely on the counter.
- Remove the cheesecake from the pan and pour on the chocolate ganache. Place in the refrigerator for 5 minutes so the ganache will set up and then serve.
- Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
Notes
-
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
-
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
-
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
-
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
-
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
-
- Ganache: I highly recommend you use chocolate bars and not chocolate chips. The quality is much higher and will result in a thicker and more smooth ganache.
Nutrition
Serving: 1slice | Calories: 498kcal
