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Chocolate Fudge Truffle Cheesecake 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.

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: 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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