Chocolate Fudge Truffle Cheesecake Recipe

Introduction

This Chocolate Fudge Truffle Cheesecake is a rich and decadent dessert perfect for chocolate lovers. Combining a creamy cheesecake base with layers of fudgy chocolate ganache, it creates an indulgent treat that’s sure to impress at any gathering.

Ingredients

• 1 cup graham crackers (crushed)
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter
• 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
• 6 oz semi-sweet chocolate bar (for ganache and shavings)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine crushed graham crackers, 1/3 cup granulated sugar, 1/4 cup baking cocoa, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: Melt the bittersweet chocolate chips gently over a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
3. Step 3: In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup granulated sugar, 1/4 cup brown sugar, and 3 tablespoons cocoa powder, mixing well.
4. Step 4: Add the eggs one at a time, beating after each addition until fully incorporated. Then stir in the melted chocolate, heavy whipping cream, and vanilla extract until the batter is smooth and creamy.
5. Step 5: Pour the cheesecake batter over the prepared crust in the springform pan. Tap the pan gently on the counter to remove air bubbles.
6. Step 6: Bake in the preheated oven for about 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracks.
7. Step 7: Remove the cheesecake and cool it completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
8. Step 8: Prepare the ganache by finely chopping the semi-sweet chocolate bar. Heat 1/2 cup heavy cream in a small saucepan until just simmering, then pour over the chopped chocolate. Stir until smooth and glossy.
9. Step 9: Pour the ganache over the chilled cheesecake and spread evenly. Use a vegetable peeler to create chocolate shavings from the remaining chocolate bar and sprinkle on top for garnish.
10. Step 10: Refrigerate another 30 minutes to allow the ganache to set before serving. Slice with a sharp knife dipped in hot water for smooth cuts.

Tips & Variations

• Use a water bath during baking to keep the cheesecake moist and minimize cracking.
• Substitute the heavy whipping cream in the ganache for coconut cream for a dairy-free option.
• For extra crunch, add chopped toasted nuts to the crust mixture.
• Let the cheesecake come to room temperature for 10-15 minutes before serving for the best texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or gently warm slices in the microwave for 10-15 seconds. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator to fully set and develop flavors. You can prepare it up to two days in advance.

What is the best way to prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool gradually inside the oven with the door slightly open helps prevent cracks. Also, avoid overbaking and do not open the oven door during the first 40 minutes.

Chocolate Fudge Truffle Cheesecake Recipe

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★★★★★

4.6 from 117 reviews

Indulge in a rich and decadent Chocolate Fudge Truffle Cheesecake that combines a velvety cream cheese filling with intense layers of bittersweet chocolate. This dessert features a luscious cocoa-infused graham cracker crust, a smooth chocolate cream cheese center, and a glossy ganache topping crowned with delicate chocolate shavings, perfect for chocolate lovers seeking a luxurious treat.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham crackers (crushed)
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter

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 and Decoration

• 6 oz semi-sweet chocolate bar (for ganache and shavings)

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, granulated sugar, and baking cocoa. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
2. Melt the chocolate for filling: In a microwave-safe bowl or over a double boiler, gently melt the bittersweet chocolate chips, stirring until smooth. Set aside to cool slightly.
3. Make the cheesecake batter: In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar, brown sugar, and baking cocoa powder, mixing well after each addition. Add the eggs one at a time, beating on low speed until just combined. Slowly pour in the melted bittersweet chocolate and mix until incorporated. Add the heavy whipping cream and vanilla extract, blending until the batter is smooth and silky.
4. Assemble and bake: Pour the cheesecake batter over the cooled crust in the springform pan. Gently tap the pan to release any air bubbles. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
5. Prepare the chocolate ganache: While the cheesecake cools, chop the semi-sweet chocolate bar finely. Heat 3/4 cup of heavy cream in a small saucepan until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Allow to cool slightly.
6. Add ganache and chill: Remove the cheesecake from the oven after the cooling period and pour the ganache evenly over the top. Using a spatula, gently spread as needed. Place the cheesecake in the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
7. Decorate and serve: Before serving, create chocolate shavings from the remaining semi-sweet chocolate bar using a vegetable peeler or grater. Sprinkle the shavings over the chilled ganache topping. Carefully remove the cheesecake from the springform pan, slice, and serve chilled for the best texture and flavor.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the batter.
• Do not overbake the cheesecake; slight jiggle in the center is ideal for a creamy texture.
• For a gluten-free option, substitute graham crackers with gluten-free crumbs.
• Allow the ganache to cool before pouring to prevent it from sinking into the cheesecake.
• Use a sharp knife dipped in hot water and wiped dry to get clean cheesecake slices.

Keywords: Chocolate Fudge Cheesecake, Chocolate Truffle Cheesecake, Chocolate Ganache, Cream Cheese Dessert, Decadent Chocolate Dessert