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.
