Print

Chocolate Fudge Truffle Cheesecake Recipe

Chocolate Fudge Truffle Cheesecake Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

Indulge in the rich, creamy decadence of this Chocolate Fudge Truffle Cheesecake. Featuring a chocolate-infused graham cracker crust, a luscious bittersweet chocolate cream cheese filling, and a silky semi-sweet chocolate ganache topping, this dessert is perfect for chocolate lovers. Garnished with chocolate curls, chocolate syrup, and a dollop of whipped cream, it makes an elegant and impressive treat for any occasion.

Ingredients

Scale

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)

Garnish

  • Reddi-Wip (for garnish)
  • Chocolate syrup (for garnish)

Instructions

  1. Preheat Oven and Prepare Equipment: Preheat your oven to 325℉ (163℃). Gather all your ingredients and necessary equipment like the 9-inch springform pan and double boiler to have everything ready and orderly on your work surface.
  2. Make the Crust: Place graham crackers in a plastic freezer bag and crush finely with a rolling pin until you have about 1 cup of crumbs. In a small bowl, mix the crushed graham crackers with 1/3 cup granulated sugar and 1/4 cup baking cocoa. Melt 1/4 cup butter in the microwave for 20-30 seconds and add it to the mixture. Stir to combine then firmly press this mixture into the bottom of a 9-inch springform pan to form the crust.
  3. Melt Bittersweet Chocolate: Fill the bottom of a double boiler with water about 1/3 full. Place 12 oz of bittersweet chocolate chips in the top part of the double boiler. Bring the water to a boil over medium heat, then turn off the heat. Stir the chocolate occasionally until completely melted. Set aside.
  4. Prepare Cream Cheese Mixture: Place the softened 24 oz cream cheese in a food processor bowl and pulse until smooth, about 90 seconds, making sure to scrape down the sides as needed. Add 1 cup granulated sugar, 1/4 cup brown sugar, and 3 tablespoons baking cocoa powder, then pulse again until combined and smooth.
  5. Add Remaining Filling Ingredients: Add 5 large eggs, 3/4 cup heavy whipping cream, and 2 teaspoons vanilla extract to the cream cheese mixture. Mix for about 20 seconds until combined. Add the melted bittersweet chocolate and pulse for another 20-30 seconds until fully blended.
  6. Assemble Cheesecake: Using a rubber spatula, scrape the chocolate cheesecake filling into the prepared crust in the springform pan.
  7. Bake: Place the springform pan on the middle rack of the preheated oven and bake for 75-80 minutes. The center should be set but still slightly jiggly; it will firm up as it cools.
  8. Cool Cake: Run a knife around the sides of the pan to loosen the cake and then cool it completely on a wire rack. Once cooled, cover loosely with plastic wrap or foil and refrigerate for 4 to 6 hours or overnight to fully set.
  9. Prepare Ganache: In a microwavable bowl, heat 2/3 cup heavy whipping cream and 2 tablespoons melted butter for 60-90 seconds until combined and hot. Break 6 oz semi-sweet chocolate bar into small pieces and add to the cream mixture. Let sit for 1 minute, then stir slowly until smooth and melted. Allow the ganache to come to room temperature, stirring occasionally.
  10. Top Cheesecake: Pour the ganache evenly over the chilled cheesecake. Optionally, grate the remaining semi-sweet chocolate bar into curls or shavings and sprinkle on top. Let the ganache set for about an hour at room temperature.
  11. Serve: Slice the cheesecake with a sharp, thin-bladed knife, wiping the blade clean between each cut to ensure neat slices. Serve slices on dessert plates drizzled with chocolate syrup and topped with a dollop of Reddi-Wip whipped cream as desired.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Ripping the ingredients down into smaller portions, such as breaking the chocolate bar into small pieces, helps it melt more evenly in the ganache.
  • Cooling the cheesecake in the refrigerator for several hours or overnight allows it to set properly and develop a richer flavor.
  • Cleaning the knife between slices helps to maintain clean, professional-looking servings.
  • For best flavor, use high-quality chocolate like Ghirardelli as specified.

Nutrition

Keywords: chocolate cheesecake, fudge cheesecake, truffle cheesecake, baked cheesecake, chocolate dessert, holiday dessert, truffle chocolate, cream cheese dessert

Find it online: https://yumwithmia.com/chocolate-fudge-truffle-cheesecake-recipe/