Chocolate Fudge Truffle Cheesecake
Indulge in a rich, creamy, and intensely chocolatey dessert with this Chocolate Fudge Truffle Cheesecake, featuring a deep chocolate crust, creamy filling, and glossy ganache topping.
Ingredients
For the Chocolate Crust
- 1 cup graham cracker crumbs (about 1 sleeve of graham crackers)
- ⅓ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup melted butter
For the Cheesecake Filling
- 12 oz bittersweet chocolate chips (Ghirardelli preferred)
- 24 oz cream cheese, room temperature (3 packages)
- 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 (for ganache + shavings)
- ⅔ cup heavy whipping cream
- 2 tbsp butter, melted
For Garnish
- Reddi-Wip
- Chocolate syrup
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
- In a bowl, combine graham cracker crumbs, sugar, and cocoa powder. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Make the Cheesecake Filling
- Melt the bittersweet chocolate chips using a double boiler or microwave. Set aside to cool slightly.
- In a food processor, blend softened cream cheese until smooth. Scrape the sides as needed.
- Add granulated sugar, brown sugar, and cocoa powder. Blend until combined.
- Add eggs, heavy cream, and vanilla extract. Mix until smooth.
- Pour in melted chocolate and blend again until fully incorporated.
- Pour the batter over the prepared crust.
Bake the Cheesecake
- Bake for 75–80 minutes, until the center is set but slightly jiggly.
- Run a knife around the edges to loosen the cheesecake.
- Cool completely on a wire rack.
- Cover loosely and refrigerate for 4–6 hours or overnight.
Prepare the Ganache
- Heat heavy cream and butter in a microwave-safe bowl for 60–90 seconds until butter melts.
- Break chocolate into pieces and add to the hot cream.
- Let sit for 1 minute, then stir slowly until smooth.
- Cool to room temperature.
- Pour ganache over the chilled cheesecake and spread evenly.
- (Optional: Make chocolate curls for decoration.)
Serve
- Let the ganache set for about 1 hour.
- Slice using a sharp knife, wiping clean between cuts.
- Serve with chocolate syrup and Reddi-Wip.
- Enjoy 😉
Notes
For extra clean slices, warm your knife under hot water. Serve slightly chilled for the best texture. Pair with coffee or espresso for a perfect dessert experience. Store covered in the refrigerator for up to 5 days. Freeze slices for up to 2 months (wrap tightly).