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Chocolate Fudge Truffle Cheesecake

Chocolate Fudge Truffle Cheesecake

A rich and creamy Chocolate Fudge Truffle Cheesecake, complete with a silky ganache topping, perfect for any celebration or chocolate craving.
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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: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Oreo or chocolate graham crackers Use either Oreo cookies for a richer flavor or chocolate graham crackers for a lighter taste.
  • 1/2 cup butter, melted Melted butter helps to bind the crust.
For the cheesecake filling
  • 24 ounces cream cheese Use room temperature cream cheese for smoother mixing.
  • 1 cup granulated sugar
  • 1 cup heavy cream Add this for creaminess in the filling.
  • 7 ounces bittersweet chocolate, melted Use good quality chocolate for best flavor.
  • 4 large eggs Add these one at a time into the cream cheese mixture.
  • 1 teaspoon vanilla extract
For the ganache
  • 8 ounces bittersweet chocolate, chopped Chop chocolate small for easier melting.
  • 1 cup heavy cream, heated Heat until hot but not boiling.

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C).
  2. Crush the cookies and combine with melted butter.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes then set aside to cool.
Make the cheesecake filling
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add the melted chocolate and vanilla extract, mixing until fully incorporated.
  3. Add eggs one at a time, mixing on low speed after each addition until just blended.
  4. Pour the filling over the cooled crust.
  5. Bake for 55-60 minutes until the edges are set and the center wobbles slightly.
  6. Turn off the oven and leave the cheesecake inside for another hour.
  7. Cool at room temperature before transferring to the fridge.
Prepare the ganache topping
  1. Chop the chocolate and place in a bowl.
  2. Heat the cream until it is hot but not boiling.
  3. Pour the cream over the chocolate and let sit for 2 minutes.
  4. Stir until the mixture is glossy and smooth.
  5. Let the ganache cool slightly before pouring over the chilled cheesecake.
Serve
  1. Chill the cheesecake for at least 4 hours before serving.
  2. Slice and enjoy, optionally garnishing with a pinch of flaky salt or chocolate chips.

Notes

Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 2 months. This cheesecake tastes even better the next day.