Decadent Chocolate Fudge Truffle Cheesecake

Indulge in the ultimate dessert experience with our Chocolate Fudge Truffle Cheesecake. This rich, velvety cheesecake is perfect for chocolate lovers, featuring a luscious chocolate crust, a creamy cheesecake filling, and a decadent ganache topping. This dessert is sure to impress at any gathering or simply as a special treat for yourself.

In our household, this cheesecake has become a beloved tradition. My husband and kids eagerly await the moments when I announce that I’m making it. The combination of smooth cream cheese and rich chocolate creates an irresistible treat that we all cherish. Every time I serve it, it feels like a celebration, and it’s become our go-to dessert for birthdays, holidays, and special family dinners.

Why This Chocolate Fudge Truffle Cheesecake:Unmatched Decadence:

Rich Ingredients: Made with Ghirardelli bittersweet chocolate and cream cheese, ensuring a luxurious and creamy texture.
Flavor Explosion: The perfect blend of graham crackers, cocoa, and two types of sugar in the crust and filling.
Gourmet Finish: Topped with a silky ganache made from semi-sweet chocolate and heavy cream.

Ingredients

Chocolate Crust:

1 cup (about 120g or 4.2 oz) crushed graham crackers
1/3 cup (67g or 2.4 oz) granulated sugar
1/4 cup (25g or 0.9 oz) baking cocoa
1/4 cup (56g or 2 oz) melted butter

Cheesecake Filling:

12 oz (340g) bittersweet chocolate chips (Ghirardelli preferred)
24 oz (680g or 1.5 lb) cream cheese, room temperature
1 cup (200g or 7 oz) granulated sugar
1/4 cup (55g or 2 oz) brown sugar
3 tablespoons (22g or 0.8 oz) baking cocoa powder (Ghirardelli preferred)
5 large eggs
3/4 cup (180ml or 6 fl oz) heavy whipping cream
2 teaspoons (10ml or 0.3 fl oz) vanilla extract

Ganache Topping:

6 oz (170g) semi-sweet chocolate bar (for ganache and shavings)
2/3 cup (160ml or 5.3 fl oz) heavy whipping cream
2 tablespoons (28g or 1 oz) melted butter

Garnishes:

Reddi-Wip whipped cream
Chocolate syrup

Directions

Prepare the Crust:

Preheat your oven to 325°F (163°C). Gather all ingredients and equipment.
Crush graham crackers in a plastic freezer bag using a rolling pin until fine.
Melt butter in the microwave for 20-30 seconds.
In a small bowl, mix graham cracker crumbs, sugar, and cocoa. Add melted butter and stir until combined.
Firmly press the mixture onto the bottom of a 9-inch springform pan.

Make the Cheesecake:

Fill the bottom of a double boiler with water and bring to a boil. Place chocolate chips in the top and melt, stirring occasionally. Remove from heat and set aside.
In a food processor, blend softened cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder, and blend again.
Add eggs, heavy cream, and vanilla extract, and blend until just combined. Add melted chocolate and blend until smooth.
Pour the filling into the prepared crust.
Bake in the preheated oven for 75-80 minutes, until the center is set but slightly jiggly. Cool completely in the pan on a wire rack. Once cool, refrigerate for 4-6 hours.

Prepare the Ganache Topping:

Heat cream and butter in a microwave-safe bowl for 60-90 seconds until butter is melted.
Add broken chocolate pieces to the hot cream and let sit for 1 minute. Stir slowly until chocolate is fully melted and the mixture is smooth.
Allow ganache to come to room temperature, then pour over the cold cheesecake. Optionally, garnish with chocolate curls from the remaining chocolate bar.
Let the ganache set for about an hour before serving.

Serving:

Use a sharp, thin-bladed knife to slice the cheesecake, wiping the blade clean between each cut.
Plate slices and garnish with chocolate syrup and Reddi-Wip as desired.

Notes:

Substitutions: Feel free to use milk chocolate or dark chocolate in place of bittersweet chocolate for a different flavor profile.
Tips: Ensure all ingredients are at room temperature for a smoother filling. Cooling the cheesecake slowly prevents cracks.
Nutritional Info: This is a rich dessert, perfect for special occasions, and should be enjoyed in moderation.