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Dark Chocolate Ganache Cheesecake

 Dark Chocolate Ganache Cheesecake
Recipe provided by Philadelphia® Cream CheeseWant more holiday cheesecake and dessert recipes? Take a peek at our Sweets of the Season Guide. Get recipes >
16 ServingsTotal Time: 6 Hours (including refrigerating)


  • 1-1/2 cups HONEY MAID® Graham Crackers Crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter or margarine, melted
  • 4 packages (8 ounce each) PHILADELPHIA® Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 eggs
  • 1 tub (8 ounce) COOL WHIP® Whipped Topping (Do Not Thaw.)
  • 6 ounces BAKER'S® Bittersweet Chocolate
  • 1 cup fresh raspberries


  • HEAT oven to 325°F.
  • MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of
  • 9-inch springform pan.
  • BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended.
  • Add eggs, 1 at a time, mixing on low speed after each just until
  • blended. Pour over crust.
  • BAKE 55 min. or until center is almost set. Run knife around rim of
  • pan to loosen cake; cool before removing rim. Refrigerate cheesecake

2 of 2

Dark Chocolate Ganache Cheesecake (continued)

Directions (continued)

  • 4 hours.
  • MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to
  • 2-1/2 min. or until chocolate is completely melted and mixture is
  • well blended, stirring after each minute. Cool 15 min.; slowly pour
  • over cheesecake. Garnish with raspberries. Yield: 16 Servings.
Size-wise: You'll know it's a special occasion when you get to enjoy a serving of the delicious cheesecake.