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Chocolate Fudge Truffle Cheesecake Recipe

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★★★★★

4.8 from 583 reviews

This decadent Chocolate Fudge Truffle Cheesecake combines a rich cocoa-infused graham cracker crust with a smooth, creamy bittersweet chocolate and cream cheese filling. Topped with a luscious semi-sweet chocolate ganache and garnished with whipped cream and chocolate syrup, this dessert is perfect for chocolate lovers seeking an indulgent treat. Baked to perfection and chilled, it offers a silky texture and intense chocolate flavor that melts in your mouth.

Ingredients

Scale

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 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℉ and gather all necessary ingredients and equipment to have everything within reach for smooth preparation.
  2. Prepare Crust: Place one sleeve of graham crackers (about 1 cup crushed crumbs) into a plastic freezer bag. Use a rolling pin to crush the crackers finely. In a separate small bowl, combine crushed graham crackers, granulated sugar, and baking cocoa powder. Microwave 1/4 cup butter for 20-30 seconds until melted, then add to the dry mixture and stir well. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Melt Chocolate for Filling: Set up a double boiler by filling the bottom pot one-third full with water. Place the bittersweet chocolate chips in the top pot and bring the water to a boil over medium heat, then turn off the heat. Stir occasionally until the chocolate is fully melted and smooth. Set aside to cool slightly.
  4. Make Cheesecake Filling: Place room temperature cream cheese into a food processor and pulse until smooth, about 90 seconds, scraping down the sides as needed. Add both granulated sugar, brown sugar, and baking cocoa powder, then pulse again until the mixture is combined and smooth. Next, add eggs, heavy cream, and vanilla extract, then blend for about 20 seconds. Finally, add the melted bittersweet chocolate and pulse for another 20-30 seconds until fully incorporated.
  5. Assemble and Bake: Using a rubber spatula, scrape the filling from the processor bowl and evenly spread it into the prepared crust in the springform pan. Place the pan in the center of the preheated oven and bake for 75 to 80 minutes. The cheesecake should be set around the edges but remain slightly jiggly in the center. It will continue to set as it cools.
  6. Cool Cheesecake: After baking, run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely on a wire rack, then cover loosely with plastic wrap or foil and refrigerate for 4 to 6 hours or overnight to chill and firm up before removing from the pan.
  7. Prepare Ganache: Place heavy whipping cream and melted butter into a microwave-safe bowl and heat for 60-90 seconds until butter melts completely. Break the semi-sweet chocolate bar into small pieces and add to the hot cream. Let stand for 1 minute, then slowly stir until the chocolate melts and the ganache is smooth. Allow it to cool to room temperature while stirring occasionally.
  8. Apply Ganache: Pour the cooled ganache evenly over the chilled cheesecake. Optionally, use a grater or peeler to create chocolate curls from remaining chocolate bar and sprinkle over the top. Let the ganache set for about 1 hour at room temperature.
  9. Serve: Use a sharp, thin-bladed knife, cleaning the blade with a paper towel between slices for clean cuts. Plate slices on dessert plates drizzled with chocolate syrup and topped with Reddi-Wip whipped cream as desired. This cheesecake serves 16 to 20 people.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • When crushing graham crackers, use a rolling pin or food processor for best results.
  • Do not overbake the cheesecake; slight jiggle in the center is perfect.
  • Chilling time is crucial for the cheesecake to set properly before adding ganache.
  • Clean knife between cuts to get neat cheesecake slices.
  • The ganache can be made a day ahead and refrigerated; warm slightly before pouring.
  • Use high-quality chocolate for best flavor, like Ghirardelli.

Keywords: Chocolate Cheesecake, Fudge Truffle Cheesecake, Chocolate Ganache, Dessert, Springform Pan Dessert

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