Double Dark Chocolate Ganache Cheesecake (with Brownie Crust)
Double Dark Chocolate Ganache Cheesecake--don't those words just make you start drooling? They should, because this delectable desert ain't no disappointment-in-disguise. It's rich but not too sweet. Perfect for a dinner dressed to the nines...and a sweet treat to keep in the fridge for days when you're just needing a chocolate kick.
Ingredients
For the brownie crust and truffles:
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 + 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- extra butter for making the crust and truffles (about 3-4 tsp.)
For the double dark chocolate ganache cheesecake:
- 2 lbs. cream cheese (4 packages), at room temperature
- 1 cup powdered sugar
- 3 Tbsp cocoa powder
- 4 eggs
- 4 tsp vanilla extract
- 10 oz. bittersweet/semisweet chocolate (chocolate chips work great!)
For the dark chocolate ganache:
- 3/4 cup heavy cream
- 6 oz. bittersweet chocolate (chocolate chips work great!)
- 2 tsp. cocoa powder
Instructions
For the brownie crust and truffles:
- Preheat the oven to 350F (180C).
- Grease an 8"x8" baking pan.
- In the bowl of a stand mixer (or by hand in a bowl with a spoon), cream together the butter, brown sugar, and white sugar until fluffy (about 2 minutes).
- Add the vanilla, eggs, and salt. Mix just until combined.
- Mix in the flour and cocoa powder, just until combined.
- Pour the batter into the prepared baking pan. Bake for 20-25 minutes.
- Set on a wire rack to cool.
- For the brownie crust: When cooled, crumble the brownies. Melt butter (about 2 tsp) and mix with 1 1/2 cups of the brownie crumbs. Press into the bottom of a cheesecake pan (springform pan). Set aside.
- For the brownie truffles: Mix together 1 cup brownie crumbs with 2 tsp. melted butter. Roll into small (1/2-inch) balls. Set aside.
For the double dark chocolate ganache cheesecake:
- Preheat the oven to 350F (180C).
- Melt the chocolate and butter together in the microwave for 30 seconds. Stir until smooth. (If the chocolate still has lumps, return it to the microwave for 10 seconds at a time, stirring after each time, just until it is smooth.) Set aside to cool.
- In the bowl of a stand mixer (or using a hand mixer), mix together the cream cheese and powdered sugar until well combined, though not fluffy.
- Add in the vanilla extract and cocoa powder and mix.
- Slowly add in the eggs, one at a time.
- Stir in the melted chocolate until well combined.
- Pour into the cheesecake pan (springform pan), over the brownie crust. Bake for 45 minutes, or until done. (You can tell that the cheesecake is done when the center is set and the top looks dry.) Do not overbake.
- Remove from the oven and cool on a wire rack. When cooled, pour the chocolate ganache on top and spread evenly over the top and sides. Set in the refrigerator for 8 hours (or overnight).
For the dark chocolate ganache:
- Heat the heavy cream in a saucepan over low heat.
- When hot, remove from the heat and add the bittersweet chocolate.
- Mix in the cocoa powder.
- Spread over the cooled cheesecake. Sprinkle the top with small brownie truffles.
- Refrigerate for 8 hours or overnight.