Featured Image - Chocolate Fudge Truffle Cheesecake

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This Chocolate Fudge Truffle Cheesecake is a chocolate-lover’s dream dessert. It is a new take on my Chocolate Fudge Cheesecake recipe–made even better, and more chocolaty! Fudgy! It reminds me of a wonderful chocolate truffle candy. So yummy!

Serve Chocolate Fudge Cheesecake with Chocolate Syrup Swirls for Garnish

(Post modified with new photos on 9/15/23.)

I made this recipe for my 55th September birthday. And loved it. Every. Single. Bite. You’ll want to slice small slivers of this stuff. A little goes a long way. This has become my new birthday tradition!

This dessert is a chocolate-lover’s dream come true. Consider this: Fudgy chocolate filling on a chocolate cookie crust, covered in decadent ganache. Oh my! This one is truly a stunning showcase dessert.

 

More Chocolate Desserts to Enjoy

 

Ingredients for Chocolate Fudge Truffle Cheesecake

(See the full recipe at the bottom of this post.)

Crust

  • graham crackers
  • granulated sugar
  • baking cocoa
  • melted butter

Cheesecake Filling

  • bittersweet chocolate chips (Ghirardelli brand preferred)
  • cream cheese
  • granulated sugar
  • brown sugar
  • baking cocoa powder (again, Ghirardelli)
  • large eggs
  • heavy whipping cream
  • vanilla extract

Ganache Topping

  • semi-sweet chocolate bar
  • heavy whipping cream
  • butter
  • Reddi-Wip for garnishing
  • chocolate syrup for garnishing

 

A Note About Ingredients

Ghirardelli bittersweet baking chips

If you make this chocolate cheesecake, you’ll want to go all out on the ingredients. I like using Ghirardelli bittersweet chocolate chips as well as their baking cocoa, which is simply outstanding. Use real butter–I always use salted butter. And real vanilla.

Garnish Plates with Chocolate Syrup Swirls

 

If desired, buy some Reddi-wip to squirt beside or on your cheesecake before serving, along with a drizzle of chocolate syrup for a lovely presentation.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 325 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Crust

Ingredients for the Chocolate Crust

Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. Using a rolling pin, roll over the crackers until finely crushed. In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.

Mix Ingredients for the Chocolate Crust

In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine.

Press Crust into Bottom of Springform Pan

Press firmly onto the bottom of a 9-inch springform pan.

 

Make the Cheesecake Filling

Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.

Melt Chocolate in Double Boiler

Stir occasionally until chocolate has completely melted.

Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds.

Add Ingredients for Filling in a Food Processor

Add granulated sugar, brown sugar, and cocoa powder to the cheese and pulse again until combined and smooth.

Add in the eggs, heavy whipping cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.

Pour Cheesecake Filling onto Prepared Crust

Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.

Remove Cheesecake from Oven and Allow to Cool in Pan

Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.

Do not worry if your cheesecake has cracks in the top. For this recipe, this is not a concern, as it will have a ganache topping on it. No worries! 

Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

 

Make the Ganache Topping

Place whipping cream and softened butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted.

Break 8 oz. of the semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.

Stir occasionally until the chocolate comes to room temperature.

Pour Ganache over the Cooled Cheesecake

Pour ganache over the cooled cheesecake. If desired, shave remaining chocolate bar into curls and sprinkle over the top of the cheesecake.

Cheesecake Covered in Ganache and Chocolate Sprinkles

Let stand until the ganache has set, about an hour.

To serve, slice the cheesecake with a sharp, thin-bladed knife.

When slicing the cheesecake, you’ll want to clean the knife blade with a paper towel between each slice to ensure a clean cut. 

Serve Chocolate Fudge Truffle Cheesecake on Pretty Plates with Chocolate Swirl Garnish and Whipped Cream

Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired.

This recipe will serve 16-20 people, depending on how thin you slice the dessert.

See more Dessert Recipes and Cheesecake Recipes Here. Browse Chocolate Recipes Here. 

 

Featured Image - Chocolate Fudge Truffle Cheesecake

Chocolate Fudge Truffle Cheesecake

This Chocolate Fudge Truffle Cheesecake is a chocolate-lover's dream dessert. It is a new take on my Chocolate Fudge Cheesecake recipe--made even better, and more chocolaty! More Fudgy! It reminds me of a wonderful chocolate candy truffle. So yummy! 
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Refrigerate: 6 hours
Total Time 8 hours 40 minutes
Serving Size 20

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

Chocolate 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 (again, Ghirardelli)
  • 5 large eggs
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Ganache Topping

  • 6 oz semi-sweet chocolate bar (for ganache + shavings)
  • 2/3 cups heavy whipping cream
  • 2 tablespoons butter (melted)
  • Reddi-Wip for garnishing
  • chocolate syrup for garnishing

Instructions

  • Preheat oven to 325 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Crust

  • Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.
  • In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.
  • In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine. Press firmly onto the bottom of a 9-inch springform pan.

Make the Cheesecake

  • Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.
  • Stir occasionally until chocolate has completely melted. Set aside until ready to use.
  • Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse again until combined and smooth.
  • Add in the eggs, heavy cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.
  • Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.
  • Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.
  • Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Prepare the Ganache Topping

  • Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.
  • Stir occasionally until the chocolate comes to room temperature.
  • Pour ganache over the cold cheesecake.
  • If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.
  • To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you'll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.
  • Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
**If the ganache has not set up after two hours, try heating it in the microwave for 1-2 minutes, in thirty second increments, and then adding more chocolate to it 2 tablespoons at a time, until you have the right consistency. If it's too thick, try adding more heavy whipping cream, 2 tablespoons at a time until you have the desired thickness.  

Nutrition

Calories: 452kcal | Carbohydrates: 37g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 206mg | Potassium: 275mg | Fiber: 2g | Sugar: 28g | Vitamin A: 884IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 1mg

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Recipe Rating




26 Comments

  1. 5 stars
    This cheesecake is truly a chocolate lover’s delight. I have only tried making plain cheesecake so far and am so tempted to try this delicious dessert. Thanks for sharing such a fabulous recipe, Deborah!

  2. This is a chocolate lover’s dream come true. Definitely a must-try recipe, and I love how easy it is to prepare.

  3. 5 stars
    I have a real weakness for chocolate truffle anything, but the ganache really puts this cheesecake over the top. I can see how much fun it would be to hang out in your kitchen.

  4. I made the choc. fudge truffle cheesecake. My problem is when I made the topping it was very runny. After I put it on the cold cheesecake and refrigerated it, 2 hours later it was still runny. I had to pour the topping off and add more choc. and butter to make it firmer. What do you think I may have done wrong? The only difference is I used choc. chips instead of bar choc.

    1. Hi Michael, I’m sorry that you had problems with the ganache setting up. I’ve had that happen when making ganache for cakes before, although giving it extra time seems to always work. The only reason I can think of for it not setting up might have to do with the type or quality of the chocolate. The higher percentage of cocoa in the chocolate, the firmer it will set up. Also, higher fat in the heavy whipping cream. I would say that if it doesn’t set up after two hours, to add more chocolate to it–so you were correct in trying to fix it. I will add a note to the recipe. Thanks for writing and I hope the cheesecake was delicious, despite the problems with the ganache.

      1. Thanks for the advice. Once I added the extra butter and choc. It did set up. All in all it was fabulous!!! I gave slices to about four people and they all gave it rave reviews. Thanks for a great recipe!

    1. Hi Kathy, No, I do not bake the crust for this cheesecake. And because there is a ganache on the top of the cheesecake, I do not worry about a water bath. If you want to do so, I recommend placing a pan of hot water on the rack below the cheesecake. This method works really well for me. See my New York-Style Cheesecake recipe for more instructions on that.

    1. Hi Vanessa, It will keep in the refrigerator for a month or more. Just be sure to cover it well in plastic wrap and tinfoil or ziplock or a container to keep it sealed well.

    1. Hi Wendy, I’m sure this would be fine to do. I have done that with a few cheesecake recipes before. 🙂

    1. Hi Thomas, No, I’ve never tried to freeze it, but it keeps in the fridge for more than a month! I’ve done that. And it’s always good. Just wrap it in plastic wrap and then tinfoil or a ziplock bag to keep it fresh. Or all three. 🙂 Enjoy!

  5. 5 stars
    Best cheesecake I have ever made! Super rich so smaller slices were plenty and fabulous. I used 2 bricks of 1/3 less fat cream cheese with one full fat cream cheese too. I used all recommended chocolate ingredients. Everything went perfect. I used a kitchen aide for mixing in place of the food processor. This cheese cake was far easier than others I have made. I froze the remaining cheese cake in portions of 2 slices making sure to use protective wrapping for freezer. Saran Wrap, then tin foil, then in a freezer bag. Once they were thawed we ate them and they tasted as good as the day I made it. Great recipe!

    1. Thanks so much for leaving this review of my Chocolate Fudge Truffle Cheesecake. I’m delighted that you enjoyed it! May your new year be bright!

  6. Is there any reason this recipe can’t be without the crust? I want to use this at a wedding but not the mess the crust can make? Why is an email address required?

    1. Hi Audrey, Thank you for writing about this recipe. I think you could make this cheesecake without the crust if you were going to put it in individual cups. Perhaps it would be okay to make (without crust) as written, but I’ve never made cheesecake that way, so I cannot honestly say without trying. The email is a new requirement by google to prove authenticity–sorry for the added trouble. I would love to hear how the recipe turns out if you try it crustless. Best wishes, Deborah

    2. One more thought, is to be sure to either line the pan with butter or parchment paper to prevent the cheesecake from sticking to the pan. 🙂