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Chocolate Fudge Truffle Cheesecake

A rich, creamy cheesecake loaded with chocolate flavor, perfect for any occasion and deceptively easy to make.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed chocolate cookies such as Oreos
  • 1/2 cup butter melted
For the Cheesecake
  • 16 oz cream cheese softened
  • 1 cup sugar white sugar
  • 1 tbsp vanilla extract pure
  • 3 large eggs room temperature
  • 8 oz semi-sweet or dark chocolate melted
  • 1 cup heavy cream for ganache and filling

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Crush the chocolate cookies and mix with melted butter. Press the mixture into the bottom of a springform pan.
  3. In a mixing bowl, beat the cream cheese until fluffy. Gradually add sugar and vanilla, then incorporate the eggs one at a time, scraping down the sides of the bowl.
  4. Melt the semi-sweet or dark chocolate in the microwave, in short bursts, and mix into the cream cheese mixture.
  5. Pour the cheesecake mixture over the cookie crust and bake for about 60 minutes.
Cooling and Ganache
  1. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar.
  2. Chill in the refrigerator for at least 4 hours or overnight.
  3. For the ganache, heat 1 cup of heavy cream and pour over 8 oz of melted chocolate. Stir until smooth and pour over the chilled cheesecake to set.

Notes

For variations, try using graham crackers for the crust or swirl raspberries into the batter before baking. For a vegan option, experiment with plant-based cream cheese.