Introduction

Indulge in this rich and creamy Chocolate Fudge Truffle Cheesecake, perfect for chocolate lovers seeking a decadent dessert. With a fudgy crust, smooth chocolate filling, and luscious ganache topping, it’s sure to impress at any gathering.

A slice of rich chocolate cake is shown on a white plate with a white marbled texture surface. The cake has four visible layers: a dark chocolate crumb crust at the bottom, a thick creamy milk chocolate mousse in the middle, a dense fudgy chocolate layer above that, and a smooth glossy dark chocolate ganache on top, decorated with rough chocolate chunks. On each side of the cake slice, there are two dollops of white whipped cream. A swirl of shiny chocolate sauce is on the plate below the cake, adding contrast to the white plate. 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 cups 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 close at hand.
Step 2: Prepare the crust by crushing graham crackers in a plastic freezer bag using a rolling pin until finely crushed (about 1 cup).
Step 3: Heat melted butter in the microwave for 20-30 seconds. In a small bowl, combine graham cracker crumbs, granulated sugar, baking cocoa, and melted butter. Mix well.
Step 4: Press the crust mixture firmly onto the bottom of a 9-inch springform pan.
Step 5: Fill the bottom of a double boiler with water (about 1/3 full). Place bittersweet chocolate chips in the top part of the boiler, bring the water to a boil, then turn off heat. Stir occasionally until chocolate is melted, then set aside.
Step 6: In a food processor, pulse softened cream cheese until smooth (about 90 seconds), scraping sides as needed.
Step 7: Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse until combined and smooth.
Step 8: Add eggs, heavy cream, and vanilla extract, then mix until combined (about 20 seconds). Add melted chocolate and pulse for 20-30 seconds until fully blended.
Step 9: Scrape filling into the prepared crust using a rubber spatula.
Step 10: Bake in the center of the preheated oven for 75-80 minutes until the center is set but slightly jiggly.
Step 11: Run a knife around the edges to loosen the cake. Cool completely on a wire rack, then cover loosely and refrigerate for 4-6 hours before removing from the pan.
Step 12: For the ganache, heat heavy cream and butter in a microwave-safe bowl for 60-90 seconds until butter melts.
Step 13: Break semi-sweet chocolate into small pieces, add to heated cream, and let sit for 1 minute. Stir gently until smooth and melted. Allow to cool to room temperature.
Step 14: Pour ganache evenly over the chilled cheesecake. Optionally, shred remaining chocolate and sprinkle over the top. Let ganache set for about an hour.
Step 15: Slice cheesecake with a sharp, thin-bladed knife, cleaning the blade between slices for clean cuts.
Step 16: Serve slices garnished with chocolate syrup drizzle and a dollop of Reddi-Wip. Enjoy!

Tips & Variations

Use Ghirardelli chocolate for best flavor and smooth texture in both filling and ganache.
For a nutty twist, add ½ cup finely chopped toasted pecans or walnuts to the crust mixture.
Allow the cheesecake to chill overnight for an even firmer texture and enhanced flavor.
If you don’t have a double boiler, melt the chocolate gently in a microwave in short bursts, stirring frequently.

Storage

Store cheesecake covered in the refrigerator for up to 4 days. Keep ganache topping intact to preserve moistness. For best texture, allow cheesecake to sit at room temperature for 10-15 minutes before serving. Leftovers can be frozen for up to a month; thaw overnight in the refrigerator before serving.

How to Serve

A thick slice of chocolate cake with three visible layers sits on a white plate with a yellow rim and red decorative patterns. The cake has a dense, smooth texture inside, with a slightly crumbly outer layer and a thick, glossy chocolate frosting on top, sprinkled with small chocolate shavings. On each side of the cake slice, there is a fluffy dollop of white whipped cream. Below the cake, two curved lines of dark chocolate sauce add decoration to the plate. The surface beneath the plate is 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 use regular cocoa powder instead of Ghirardelli?

Yes, regular cocoa powder will work, but using Ghirardelli baking cocoa enhances the chocolate flavor and richness of the cheesecake.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature and avoid overbaking. The center should still be slightly jiggly when done, and the cake will set as it cools. Running a knife around the sides after baking also helps prevent sticking and cracking.