Introduction

This Chocolate Fudge Truffle Cheesecake combines rich, bittersweet chocolate with a creamy, decadent texture that dessert lovers will adore. Perfect for special occasions or any time you want to impress with a luscious chocolate treat.

A slice of rich chocolate mousse cake sits on a white plate with a white marbled texture background. The cake has three layers: a dark chocolate crumb base, a thick middle layer of smooth milk chocolate mousse, and a top layer of dense dark chocolate ganache with some chocolate crumbs on top. Two dollops of white whipped cream flank the cake on either side, and there is a curved line of glossy dark chocolate syrup artfully drizzled on the plate beneath the cake. photo taken with an iphone --ar 4:5 --v 7

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 + shavings)
2/3 cup heavy whipping cream
2 tablespoons butter (melted)
Reddi-Wip (for garnish)
Chocolate syrup (for garnish)

Instructions

Step 1: Preheat oven to 325℉. Gather all your equipment and ingredients so they are ready to use.
Step 2: Prepare the crust by placing one sleeve of graham crackers in a plastic freezer bag and crushing them finely with a rolling pin.
Step 3: Melt the butter in the microwave for 20-30 seconds. In a small bowl, mix graham cracker crumbs, granulated sugar, and baking cocoa. Add the melted butter and stir to combine.
Step 4: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 5: Set up a double boiler with water at the bottom and place the bittersweet chocolate chips in the top section. Heat until the water boils, then turn off heat and stir occasionally until chocolate is fully melted. Set aside.
Step 6: In a food processor, pulse the softened cream cheese until smooth, about 90 seconds, scraping sides as needed. Add granulated sugar, brown sugar, and cocoa powder, pulsing again until fully combined.
Step 7: Add eggs, heavy cream, and vanilla extract to the cream cheese mixture. Mix for about 20 seconds until combined. Add the melted chocolate and pulse for another 20-30 seconds to blend thoroughly.
Step 8: Use a rubber spatula to scrape the filling into the prepared crust evenly.
Step 9: Bake on the middle rack for 75-80 minutes, or until the cheesecake center is set but slightly jiggly. It will firm up as it cools.
Step 10: Run a knife around the pan edges to loosen the cake. Cool completely on a wire rack, then cover loosely with plastic wrap or foil and refrigerate for 4-6 hours before removing from the pan.
Step 11: For the ganache, heat heavy cream and butter in a microwavable bowl for 60-90 seconds until butter melts. Add broken semi-sweet chocolate pieces and let sit for 1 minute before stirring until smooth and melted.
Step 12: Allow ganache to cool to room temperature, then pour evenly over the chilled cheesecake.
Step 13: Optionally, shred remaining chocolate bar into curls and sprinkle on top. Let the ganache set for about one hour.
Step 14: To serve, use a sharp, thin-bladed knife. Clean the knife blade with a paper towel between slices for clean cuts.
Step 15: Place slices on plates drizzled with chocolate syrup and garnish with Reddi-Wip as desired. Serves 16-20.

Tips & Variations

Use high-quality chocolate like Ghirardelli for the best depth of flavor.
Allow the cheesecake to cool fully in the fridge for the cleanest slices and best texture.
Substitute the graham cracker crust with an Oreo cookie crust for a different chocolate profile.
Add a teaspoon of instant espresso powder to the filling to intensify the chocolate flavor.

Storage

Store leftover cheesecake covered loosely in the refrigerator for up to 4 days. Reheat slices at room temperature for 20 minutes before serving if you prefer it less chilled. Do not freeze ganache-topped cheesecake as the texture may be affected.

How to Serve

A slice of rich chocolate cake with three visible layers sits on a white plate with yellow edges and a floral pattern. The bottom and middle layers are dense and fudgy chocolate cake, while the top layer is a thick, smooth dark chocolate frosting. The cake is decorated with small chocolate shavings on top. Next to the cake, there is a swirl of white whipped cream on the plate, which is also drizzled with dark chocolate sauce in a curvy design under the cake. The plate is placed on a blue woven fabric, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just be sure to refrigerate it well and add the ganache topping and garnishes just before serving for the best appearance.

What if I don’t have a double boiler?

If you don’t have a double boiler, melt the chocolate chips gently in a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir frequently to prevent burning.

Chocolate Fudge Truffle Cheesecake Recipe

Print Recipe

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4.6 from 95 reviews

Indulge in this rich and decadent Chocolate Fudge Truffle Cheesecake featuring a chocolate-infused graham cracker crust, a smooth and creamy bittersweet chocolate cheesecake filling, and a luscious semi-sweet chocolate ganache topping. Perfect for chocolate lovers, this dessert is elegantly finished with chocolate shavings, a drizzle of chocolate syrup, and a dollop of Reddi-Wip for a luxurious treat suitable for special occasions.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 6 hours 50 minutes
Yield: 16–20 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Preheat Oven: Preheat your oven to 325°F (163°C) and gather all your ingredients and equipment to have everything ready at hand for a smooth baking process.
Prepare the Crust: Place 1 sleeve of graham crackers (about 1 cup) into a plastic freezer bag and crush into fine crumbs using a rolling pin. In a small bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 cup baking cocoa. Melt 1/4 cup butter in the microwave for 20-30 seconds and mix with the dry ingredients. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Melt Bittersweet Chocolate: Set up a double boiler by filling the bottom pot about one-third with water and bringing it to a boil. Place 12 oz bittersweet chocolate chips in the top pot, then turn off heat and stir occasionally until the chocolate melts completely. Set aside to cool slightly.
Make Cheesecake Filling: In the bowl of a food processor, add 24 oz softened cream cheese and pulse for about 90 seconds until smooth, scraping sides as needed. Add 1 cup granulated sugar, 1/4 cup brown sugar, and 3 tablespoons cocoa powder, then pulse again until well combined and smooth. Add 5 large eggs, 3/4 cup heavy cream, and 2 teaspoons vanilla extract; mix for 20 seconds until combined. Finally, add the melted bittersweet chocolate and pulse for an additional 20-30 seconds to blend thoroughly.
Assemble and Bake: Using a rubber spatula, transfer the cheesecake filling into the prepared crust and smooth the top. Place the springform pan in the center of the preheated oven and bake for 75-80 minutes until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.
Cool the Cheesecake: Run a knife around the edges to loosen the cake from the pan. Cool completely on a wire rack. Once cooled, cover loosely with plastic wrap or foil and refrigerate for 4 to 6 hours or overnight for best results.
Prepare Ganache Topping: In a microwavable bowl, combine 2/3 cup heavy cream and 2 tablespoons melted butter. Heat for 60-90 seconds until butter is melted. Break the 6 oz semi-sweet chocolate bar into small pieces and add to the hot cream. Let sit for 1 minute, then stir slowly until the chocolate fully melts and the mixture is smooth. Allow the ganache to cool to room temperature.
Top the Cheesecake: Pour the ganache evenly over the chilled cheesecake. If desired, shave some extra chocolate from the remaining bar into curls and sprinkle on top. Let ganache set for about an hour at room temperature.
Serve: Slice the cheesecake with a sharp, thin-bladed knife, wiping the blade clean with a paper towel between slices for clean edges. Serve slices on dessert plates drizzled with chocolate syrup and topped with Reddi-Wip whipped cream as desired.

Notes

Make sure all your ingredients, especially cream cheese, are at room temperature for a smooth batter.
Use a water bath or double boiler carefully to avoid burning or overheating the chocolate.
Allow the cheesecake to cool fully before refrigerating for best texture.
Cleaning the knife between slices helps achieve clean, presentable pieces.
The ganache topping must be cooled to room temperature before pouring to prevent melting the cheesecake surface.
You can use high-quality chocolate brands like Ghirardelli for best flavor results.

Keywords: Chocolate cheesecake, fudge truffle cheesecake, chocolate ganache, decadent desserts, chocolate dessert, creamy cheesecake