Chocolate Fudge Truffle Cheesecake Recipe

Introduction

This Chocolate Fudge Truffle Cheesecake is a rich, decadent dessert that combines creamy cheesecake with intense chocolate flavors. Perfect for chocolate lovers, it features a fudgy crust, a velvety filling, and a smooth chocolate ganache topping that makes every bite irresistible.

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 cup heavy whipping cream

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. Step 2: In a medium bowl, combine crushed graham crackers, 1/3 cup granulated sugar, 1/4 cup baking cocoa, and melted butter. Mix until evenly moistened, then press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. Step 3: Melt the bittersweet chocolate chips in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup granulated sugar, brown sugar, and 3 tablespoons of cocoa powder. Beat until well combined.
5. Step 5: Add eggs one at a time, mixing on low speed after each addition. Stir in melted chocolate, heavy whipping cream, and vanilla extract until smooth and fully incorporated.
6. Step 6: Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
7. Step 7: Remove cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Step 8: For the ganache, chop the semi-sweet chocolate bar and place it in a bowl. Heat 2/3 cup heavy whipping cream until just simmering and pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
9. Step 9: Spread the ganache evenly over the chilled cheesecake. Use a vegetable peeler to shave some chocolate over the top for garnish. Refrigerate until ganache is set before serving.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth batter without lumps.
• For extra fudginess, substitute half of the graham cracker crust with crushed chocolate cookies.
• Let the cheesecake cool gradually in the oven after baking to prevent cracking.
• Add a pinch of espresso powder to the filling to enhance the chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat ganache topping slightly if it becomes too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, you can substitute milk chocolate, but it will result in a sweeter, less intense chocolate flavor. Adjust sugar levels if needed to balance sweetness.

How do I prevent the cheesecake from cracking?

To avoid cracks, beat the cream cheese until very smooth, avoid overmixing once eggs are added, and cool the cheesecake slowly in the turned-off oven after baking.

Chocolate Fudge Truffle Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

This decadent Chocolate Fudge Truffle Cheesecake combines rich bittersweet chocolate with a creamy, smooth cheesecake filling on a cocoa-infused graham cracker crust. Finished with a luscious semi-sweet chocolate ganache and delicate chocolate shavings, this dessert is perfect for chocolate lovers looking for an indulgent treat with a smooth, velvety texture.

• Author: Zane
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Garnish

• 6 oz semi-sweet chocolate bar (for ganache + shavings)
• 2/3 cup heavy whipping cream

Instructions

1. Prepare the crust: In a medium bowl, combine the crushed graham crackers, 1/3 cup granulated sugar, 1/4 cup baking cocoa, and melted butter. Mix thoroughly until the mixture holds together when pressed. Press the mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
2. Melt the bittersweet chocolate: Using a double boiler or microwave in 30-second intervals, gently melt the 12 oz of bittersweet chocolate chips until smooth. Set aside to cool slightly.
3. Mix the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until creamy and smooth. Gradually add 1 cup granulated sugar, 1/4 cup brown sugar, and 3 tablespoons baking cocoa powder, mixing well after each addition. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the melted bittersweet chocolate, 3/4 cup heavy whipping cream, and 2 teaspoons vanilla extract. Mix until you have a smooth, homogenous batter.
4. Assemble and bake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
5. Prepare the ganache: Chop the 6 oz semi-sweet chocolate bar finely and place in a heat-safe bowl. In a small saucepan, heat the 2/3 cup heavy whipping cream until just simmering. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir gently until smooth and glossy.
6. Chill and garnish: Remove the cheesecake from the oven and cool completely at room temperature. Once cool, pour the ganache evenly over the top, allowing some to drip down the sides if desired. Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, shave additional chocolate from the semi-sweet bar and sprinkle on top for garnish.
7. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake with a hot, clean knife for neat slices. Enjoy your rich, fudgy chocolate truffle cheesecake!

Notes

• Use high-quality Ghirardelli chocolate for optimal flavor and texture.
• Make sure cream cheese is at room temperature for a smooth filling without lumps.
• Do not overbake the cheesecake; the center should still have a slight jiggle for a creamy texture.
• Allow the cheesecake to cool slowly in the oven to prevent cracks.
• Refrigerating overnight enhances the flavor and consistency.

Keywords: chocolate cheesecake, fudge truffle, chocolate ganache, dessert, creamy cheesecake, rich chocolate dessert