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!

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

Ingredients to Make Chocolate Fudge Truffle Cheesecake

For the Crust:

• graham crackers
• sugar
• baking cocoa
• melted butter

For the Cheesecake:

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

For the Topping:

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

A Note About Ingredients

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.

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 on Making 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:

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.

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.

Prepare the Cheese Cake:

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.

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 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.

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.

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

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.

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. 

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! 

4.62 from 21 votes

Print Rate

Course: Dessert

Cuisine: French

Keyword: Chocolate Lovers Dessert, Ghirardelli Bittersweet Chocolate Chips, Ghirardelli Cocoa, Holidays, Special Occasions

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours 10 minutes minutes

Refrigerate:: 6 hours hours

Total Time: 8 hours hours 40 minutes minutes

Servings: 16

Equipment

Springform Pan

Glass Measuring Cups

Double Boiler Set

Cuisinart Food Processor

Cook ModePrevent your screen from going dark

Ingredients  

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For the Crust:

• 1 cup graham crackers crushed
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter

For the Cheesecake:

• 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

For the Topping:

• 10 oz semi-sweet chocolate bar for ganache + shavings
• 1 1/4 cups heavy whipping cream
• 1/4 cup 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.

Prepare 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 Topping:

• Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break 8 oz. of 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: 647kcal | Carbohydrates: 50g | Protein: 9g | Fat: 47g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 284mg | Potassium: 390mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg

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