Chocolate Fudge Truffle Cheesecake
A luxurious chocolate dessert featuring a deep cocoa crust, silky chocolate cheesecake filling, and a glossy ganache topping, perfect for impressing guests.
Ingredients
For the Chocolate Crust
- 1 cup graham crackers, crushed (or chocolate wafer cookies)
- ⅓ cup granulated sugar
- ¼ cup baking cocoa
- ¼ cup melted butter
For the Cheesecake Filling
- 12 oz bittersweet chocolate chips (Ghirardelli preferred)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp unsweetened cocoa powder
- 5 large eggs
- ¾ cup heavy whipping cream
- 2 tsp vanilla extract
For the Ganache Topping
- 6 oz semi-sweet chocolate bar, chopped
- ⅔ cup heavy whipping cream
- 2 tbsp butter, melted
Optional Garnish
- Reddi-Wip or homemade whipped cream
- Chocolate syrup
- Chocolate shavings or curls
Instructions
Preparation
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a bowl, mix crushed graham crackers, sugar, cocoa powder, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Set aside to cool.
- Using a double boiler, gently melt bittersweet chocolate chips. Stir until smooth. Let cool slightly.
- In a mixer or food processor, beat cream cheese until smooth. Add both sugars and cocoa powder; mix until fluffy. Add eggs one at a time. Pour in cream and vanilla, mixing gently. Fold in melted chocolate until combined.
Baking
- Pour batter into crust. Bake for 75–80 minutes or until center is just slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chilling
- Remove from oven, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
Ganache and Serving
- Heat cream and butter, then pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Spread evenly over chilled cheesecake.
- Garnish with whipped cream, chocolate syrup, and shavings if desired. Slice with a hot knife for clean cuts.
Notes
Always use room-temperature cream cheese for smooth blending. Melt chocolate gently to avoid burning. Do not overmix once eggs are added. Allow gradual cooling to prevent cracks. Chill thoroughly before serving.