Chocolate Fudge Truffle Cheesecake

  Chocolate Fudge Truffle Cheesecake 

This Chocolate Fudge Truffle Cheesecake is the ultimate dessert for chocolate lovers! With a rich and fudgy chocolate crust, a creamy chocolate cheesecake filling, and a decadent ganache topping, it’s like a chocolate truffle in every bite.

Ingredients:

For the Chocolate Crust:

1 cup graham crackers, crushed 🍪

1/3 cup granulated sugar 🍬

1/4 cup baking cocoa 🍫

1/4 cup melted butter 🧈

For the Cheesecake Filling:

12 oz bittersweet chocolate chips (Ghirardelli preferred) 🍫

24 oz cream cheese (room temperature) 🧀

1 cup granulated sugar 🍬

1/4 cup brown sugar 🍯

3 tbsp baking cocoa powder 🍫 (Ghirardelli recommended)

5 large eggs 🥚

3/4 cup heavy whipping cream 🧴

2 tsp vanilla extract 🍦

For the Ganache Topping:

6 oz semi-sweet chocolate bar 🍫

2/3 cup heavy whipping cream 🧴

2 tbsp butter (melted) 🧈

Reddi-Wip for garnish 🧁

Chocolate syrup for garnish 🍫

Directions:

1️⃣ Prepare the Crust:

Preheat your oven to 325°F (163°C).

Crush 1 sleeve of graham crackers in a plastic freezer bag with a rolling pin until finely crushed.

Melt butter in the microwave for 20-30 seconds.

In a bowl, mix graham cracker crumbs, granulated sugar, and baking cocoa. Stir in the melted butter until combined.

Press the mixture into the bottom of a 9-inch springform pan to form a crust.

2️⃣ Make the Cheesecake Filling:

Use a double boiler to melt the bittersweet chocolate chips over medium heat. Stir occasionally until smooth, then set aside to cool.

In a food processor, blend softened cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder and pulse until well combined.

Add eggs, heavy cream, and vanilla extract. Mix until smooth.

Add the melted chocolate and blend until fully combined.

Pour the cheesecake mixture into the prepared crust.

3️⃣ Bake the Cheesecake:

Place the springform pan in the preheated oven and bake for 75-80 minutes until the center is set but slightly jiggly. The cheesecake will continue to set as it cools.

Run a knife around the edges of the pan to loosen. Cool completely on a wire rack.

Once cool, cover loosely with plastic wrap or foil and refrigerate for 4-6 hours before removing from the pan.

4️⃣ Prepare the Ganache Topping:

Heat whipping cream and butter in a microwave-safe bowl for 60-90 seconds until the butter is melted.

Break the semi-sweet chocolate bar into pieces and add it to the cream mixture. Let it sit for 1 minute, then stir until smooth and melted.

Stir occasionally until the ganache comes to room temperature.

5️⃣ Assemble the Cheesecake:

Pour the ganache over the cooled cheesecake.

If desired, shave the remaining chocolate bar into curls and sprinkle on top. Let the ganache set for about 1 hour.

6️⃣ Serve:

Slice the cheesecake with a sharp, thin-bladed knife. Clean the knife between each slice for a clean cut.

Garnish each slice with a drizzle of chocolate syrup and Reddi-Wip whipped cream.

Tips:

Chill Time: The cheesecake must be refrigerated for 4-6 hours for the best texture and flavor.

Serving Suggestion: Garnish with extra chocolate curls or a sprinkle of cocoa powder for an elegant touch.

Nutritional Info (per serving):

Serving Size: 16-20 slices

Calories: 500-600 kcal per slice

This Chocolate Fudge Truffle Cheesecake is an indulgent dessert that combines creamy, fudgy layers of chocolate for the perfect sweet ending to any meal! 🍫🍰