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!
INGREDIENTS FOR CHOCOLATE FUDGE TRUFFLE CHEESECAKE
(See the full recipe at the bottom of this post.)
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
INSTRUCTIONS FOR 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.
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.
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.
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. If desired, shave remaining chocolate bar into curls and sprinkle over the top of the cheesecake.
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