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Chocolate Fudge Truffle Cheesecake

Heavenly Chocolate Fudge Truffle Cheesecake You'll Love

Experience the rich indulgence of Chocolate Fudge Truffle Cheesecake, a must-try dessert for any chocolate lover.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Crackers substitute with gluten-free graham crackers for gluten-free version
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons Baking Cocoa use unsweetened cocoa powder
  • 5 tablespoons Melted Butter using real salted butter enhances the flavor
Filling
  • 1 cup Bittersweet Chocolate Chips Ghirardelli brand preferred
  • 2 packages Cream Cheese ensure at room temperature
  • 1 cup Brown Sugar coconut sugar can be an alternative
  • 4 large Large Eggs at room temperature
  • 1 cup Heavy Whipping Cream full-fat coconut cream can be a dairy-free alternative
  • 2 teaspoons Vanilla Extract for best results, use real vanilla
Ganache
  • 4 ounces Semi-Sweet Chocolate Bar dark chocolate offers a less sweet alternative
Garnishing (Optional)
  • 1 can Reddi-Wip or homemade whipped cream
  • to taste Chocolate Syrup melted chocolate can be rich alternative

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Double Boiler
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather ingredients and equipment.
  2. Crush the graham crackers into fine crumbs. Mix with sugar, cocoa, and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes.
  3. Melt the bittersweet chocolate chips in a double boiler until smooth. Cool slightly.
  4. In a mixing bowl, beat room temperature cream cheese until smooth. Gradually add brown sugar and cocoa, then eggs one at a time. Mix in whipping cream and vanilla, fold in melted chocolate.
  5. Pour filling over the crust. Bake for 75-80 minutes until edges are set and center is slightly jiggly. Cool in oven for 1 hour.
  6. Let the cheesecake cool at room temperature, then refrigerate for at least 4-6 hours or overnight.
  7. Heat heavy cream and butter in a saucepan. Stir in chocolate until melted and glossy. Cool slightly before pouring over the cheesecake.
  8. Once ganache sets, run a knife around the edge of the pan, remove sides, and slice with a warm knife. Serve with optional garnishes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allowing cheesecake to chill improves flavor and texture. Optional toppings can enhance the experience.

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