Chocolate Fudge Truffle Cheesecake: A Decadent, Indulgent Dessert
If you’re a chocolate lover, prepare to meet your new favorite dessert—Chocolate Fudge Truffle Cheesecake. This cheesecake is rich, creamy, and loaded with chocolate from top to bottom. It starts with a cocoa-infused graham cracker crust, followed by a luscious truffle-like cheesecake filling, and is topped with a silky chocolate ganache. Whether you’re celebrating a special occasion or just indulging in a chocolate craving, this cheesecake is sure to impress.
Ingredients:
Chocolate Crust:
- 1 cup graham crackers (crushed)
- 1/3 cup granulated sugar
- 1/4 cup baking cocoa
- 1/4 cup melted butter
Cheesecake Filling:
- 12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
- 24 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons baking cocoa powder (Ghirardelli)
- 5 large eggs
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
Ganache Topping:
- 6 oz semi-sweet chocolate bar (for ganache + shavings)
- 2/3 cup heavy whipping cream
- 2 tablespoons butter (melted)
Garnishing:
- Reddi-Wip
- Chocolate syrup
Directions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C) to get it ready for baking the cheesecake.
2. Prepare the Chocolate Crust:
- Crush the graham crackers in a plastic bag using a rolling pin until they turn into fine crumbs.
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, baking cocoa, and melted butter. Stir until well mixed.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. This will form the base for your cheesecake.
3. Make the Cheesecake Filling:
- Melt the bittersweet chocolate chips using a double boiler over medium heat, stirring occasionally until smooth. Once melted, set it aside to cool slightly.
- In a food processor or large mixing bowl, blend the room-temperature cream cheese until smooth and free of lumps.
- Add the granulated sugar, brown sugar, and baking cocoa powder to the cream cheese, and pulse until fully combined.
- Add the eggs, one at a time, followed by the heavy whipping cream and vanilla extract, mixing gently to incorporate each ingredient.
- Finally, add the melted chocolate and blend the mixture until smooth and fully combined.
4. Bake the Cheesecake:
- Pour the prepared cheesecake filling into the springform pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 75-80 minutes, or until the center is set but still slightly jiggly when shaken.
- Once baked, allow the cheesecake to cool completely in the pan on a wire rack. After cooling, cover the cheesecake and refrigerate for 4-6 hours (or overnight) to set completely.
5. Prepare the Ganache Topping:
- In a microwave-safe bowl, heat the heavy cream and melted butter until warm. Add the broken pieces of the semi-sweet chocolate bar and let them sit in the warm cream for 1 minute.
- Stir the mixture until smooth and fully combined. Allow the ganache to cool to room temperature before pouring it over the chilled cheesecake.
6. Garnish and Serve:
- Use the remaining chocolate bar to create chocolate shavings or curls for garnish.
- Once the ganache has set, decorate the cheesecake with Reddi-Wip and drizzle with chocolate syrup for an extra indulgent touch.
- Slice and serve this decadent dessert, and enjoy the rich, chocolatey goodness!
Recipe Notes:
- Prep Time: 25 minutes
- Cook Time: 75-80 minutes
- Chill Time: 4-6 hours
- Total Time: 6 hours 45 minutes
- Servings: 16-20 slices
- Calories: 450 kcal per slice
Tips for the Perfect Cheesecake:
- Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature before mixing to achieve a smooth, creamy texture.
- Don’t overbake: The cheesecake is done when the center is set but still slightly jiggly. Overbaking can lead to cracks in the cheesecake.
- Chill thoroughly: For the best texture, let the cheesecake chill for at least 4 hours, but overnight is even better.
Conclusion:
This Chocolate Fudge Truffle Cheesecake is the ultimate dessert for any chocolate lover. With its layers of chocolate crust, creamy cheesecake filling, and rich ganache topping, this cheesecake is indulgence at its finest. Whether you’re serving it for a special celebration or simply treating yourself, each bite will satisfy your deepest chocolate cravings!
Chocolate Fudge Truffle Cheesecake
- Total Time: 6 hours 45 minutes
- Yield: 16-20 1x
Description
This Chocolate Fudge Truffle Cheesecake is the epitome of indulgence. With a velvety smooth cheesecake filling made from rich cream cheese and bittersweet chocolate, every bite melts in your mouth. The buttery graham cracker crust adds the perfect amount of crunch, while the glossy ganache topping elevates the dessert to pure decadence. For the finishing touch, a generous swirl of Reddi-Wip and a drizzle of chocolate syrup make this a dessert you’ll never forget.
Ingredients
Chocolate Crust:
1 cup graham crackers (crushed)
1/3 cup granulated sugar
1/4 cup baking cocoa
1/4 cup melted butter
Cheesecake Filling:
12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
24 oz cream cheese (room temperature)
1 cup granulated sugar
1/4 cup brown sugar
3 tablespoons baking cocoa powder (Ghirardelli)
5 large eggs
3/4 cup heavy whipping cream
2 teaspoons vanilla extract
Ganache Topping:
6 oz semi-sweet chocolate bar (for ganache + shavings)
2/3 cups heavy whipping cream
2 tablespoons butter (melted)
Garnishing:
Reddi-Wip
Chocolate syrup
Instructions
Preheat Oven: Preheat the oven to 325°F (163°C).
Prepare the Crust: Crush graham crackers in a bag using a rolling pin. Combine the crumbs, sugar, cocoa, and melted butter in a small bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Cheesecake: Melt the chocolate chips using a double boiler over medium heat, stirring occasionally until smooth. Set aside. In a food processor, blend cream cheese until smooth. Add the sugars and cocoa powder, and pulse until well combined. Add eggs, heavy cream, and vanilla extract, mixing until smooth. Finally, add melted chocolate and pulse again until fully incorporated.
Bake the Cheesecake: Pour the cheesecake filling into the prepared crust. Place the springform pan in the oven and bake for 75-80 minutes, until the center is set but still slightly jiggly. Once done, cool the cheesecake in the pan on a wire rack. Once cooled, cover and refrigerate for 4-6 hours.
Prepare Ganache: Heat the cream and butter in a microwave-safe bowl until melted. Add broken chocolate pieces, letting them sit for 1 minute before stirring until smooth. Let the ganache cool to room temperature before pouring it over the chilled cheesecake.
Garnishing: Shave the remaining chocolate bar into curls and sprinkle them on top. Garnish with Reddi-Wip and a drizzle of chocolate syrup before serving.
- Prep Time: 25 minutes
- Cook Time: 75-80 minutes
Nutrition
- Calories: 450