Introduction

Indulge in a rich and creamy Chocolate Fudge Truffle Cheesecake that’s perfect for special occasions or any time you’re craving a decadent dessert. This luscious cheesecake combines velvety chocolate fudge with a crisp cocoa-infused graham cracker crust and a silky ganache topping.

A slice of chocolate mousse cake sits on a white plate with a colorful cloth in the blurred background. The cake has three visible layers: a dark chocolate crumb base, a thick middle layer of smooth milk chocolate mousse, and a top layer of rich dark chocolate ganache with small chocolate chunks on top. Two dollops of white whipped cream flank the slice, and a swirl of shiny chocolate sauce decorates the plate in front of the cake. The surface beneath is white with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham crackers (crushed)
1/3 cup granulated sugar
1/4 cup baking cocoa
1/4 cup melted butter
12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
24 oz cream cheese (room temperature)
1 cup granulated sugar
1/4 cup brown sugar
3 tablespoons baking cocoa powder (Ghirardelli)
5 large eggs
3/4 cup heavy whipping cream
2 teaspoons vanilla extract
6 oz semi-sweet chocolate bar (for ganache + shavings)
2/3 cup heavy whipping cream
2 tablespoons butter (melted)
Reddi-Wip (for garnish)
Chocolate syrup (for garnish)

Instructions

Step 1: Preheat the oven to 325℉. Gather all equipment and ingredients so they are ready to use.
Step 2: Prepare the crust by placing one sleeve of graham crackers in a plastic freezer bag and crushing them finely using a rolling pin.
Step 3: Melt the butter in the microwave for 20-30 seconds. In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix well.
Step 4: Press the crust mixture firmly into the bottom of a 9-inch springform pan.
Step 5: Set up a double boiler by filling the bottom pot with water about one-third full. Place bittersweet chocolate chips in the top pot, bring water to a boil, then turn off the heat. Stir occasionally until the chocolate is completely melted, then set aside.
Step 6: In a food processor, pulse the cream cheese until smooth, about 90 seconds, scraping the sides as needed. Add granulated sugar, brown sugar, and cocoa powder and pulse until combined.
Step 7: Add eggs, heavy whipping cream, and vanilla extract to the cream cheese mixture and process until combined, about 20 seconds. Pour in the melted chocolate and pulse for another 20-30 seconds until fully blended.
Step 8: Using a rubber spatula, scrape the filling into the prepared crust, spreading evenly.
Step 9: Bake in the center of the oven for 75-80 minutes until the center is set but still slightly jiggly. Remove from oven and run a knife around the edge to loosen the cake. Cool completely on a wire rack.
Step 10: Cover loosely with plastic wrap or foil and refrigerate for 4-6 hours before removing from the pan.
Step 11: To prepare the ganache, heat whipping cream and butter in a microwave-safe bowl for 60-90 seconds until butter melts. Add broken pieces of semi-sweet chocolate bar and let sit for 1 minute. Stir slowly until smooth.
Step 12: Allow ganache to cool to room temperature, then pour evenly over the chilled cheesecake.
Step 13: Optional: Shred remaining chocolate bar into curls and sprinkle over the ganache. Let stand about one hour until set.
Step 14: To serve, use a sharp, thin-bladed knife cleaned between slices for clean cuts. Plate each slice with a drizzle of chocolate syrup and a dollop of Reddi-Wip for garnish.

Tips & Variations

Use high-quality bittersweet chocolate like Ghirardelli for a richer chocolate flavor.
For a nutty twist, add finely chopped toasted pecans to the crust mixture before pressing it into the pan.
Let the cheesecake chill overnight for the best texture and flavor development.
If you don’t have a double boiler, carefully melt chocolate in the microwave in short bursts, stirring frequently.
Garnish with fresh raspberries for a fresh contrast to the richness.

Storage

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or foil, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. When reheating, let the cheesecake come to room temperature for best texture; avoid microwaving as it may change the consistency.

How to Serve

A thick slice of chocolate cheesecake with two visible layers, a dense, creamy dark brown middle layer and a slightly darker chocolate crust on the bottom and sides, topped with a smooth layer of chocolate frosting sprinkled with small chocolate shavings. The slice is placed on a white plate with a yellow rim and red swirl designs. On the plate, there are two dollops of white whipped cream on each side of the cake, and a drizzle of dark chocolate sauce forming two lines with a teardrop shape near the slice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from being made ahead. Chill it for at least 4-6 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.

What can I use if I don’t have baking cocoa powder?

If you don’t have baking cocoa powder, unsweetened cocoa powder works as a substitute. Just ensure it’s pure cocoa powder without added sugar for the best results.

Chocolate Fudge Truffle Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This decadent Chocolate Fudge Truffle Cheesecake features a rich chocolate crust, a smooth bittersweet chocolate cream cheese filling, and a silky semi-sweet chocolate ganache topping. Perfectly baked to a creamy, fudgy consistency, this dessert is finished with chocolate curls and a drizzle of chocolate syrup, making it an indulgent treat for chocolate lovers.

Author: Tara
Prep Time: 25 minutes
Cook Time: 80 minutes
Total Time: 6 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup graham crackers (crushed)
1/3 cup granulated sugar
1/4 cup baking cocoa
1/4 cup melted butter

Cheesecake Filling

12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
24 oz cream cheese (room temperature)
1 cup granulated sugar
1/4 cup brown sugar
3 tablespoons baking cocoa powder (Ghirardelli)
5 large eggs
3/4 cup heavy whipping cream
2 teaspoons vanilla extract

Ganache Topping

6 oz semi-sweet chocolate bar (for ganache + shavings)
2/3 cup heavy whipping cream
2 tablespoons butter (melted)

Garnish

Reddi-Wip (for garnish)
chocolate syrup (for garnish)

Instructions

Preheat Oven and Prepare Ingredients: Preheat your oven to 325℉. Gather all your tools and ingredients so they are ready and within reach for the recipe.
Prepare the Crust: Place one sleeve of graham crackers into a plastic freezer bag (approximately 1 cup crushed). Crush finely using a rolling pin. Melt the 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 evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Melt Bittersweet Chocolate: Set up a double boiler by filling the bottom pot with 1/3 water and bringing it to a boil over medium heat. Turn off the heat and place the bittersweet chocolate chips in the top portion of the boiler. Stir occasionally until fully melted. Set aside.
Make the Cheesecake Filling: Place softened cream cheese into a food processor and pulse for about 90 seconds until smooth, scraping down the sides as needed. Add both sugars and cocoa powder, then pulse again until smooth and combined. Add eggs, heavy cream, and vanilla extract; mix for 20 seconds until combined. Pour in the melted bittersweet chocolate and pulse for 20-30 seconds to blend thoroughly.
Assemble and Bake: Scrape the filling into the prepared crust in the springform pan. Place the pan in the center of the preheated oven and bake for 75-80 minutes. The cheesecake will be set but slightly jiggly in the center. It will firm up as it cools.
Cool and Chill: Run a knife around the edges to loosen the cheesecake. Cool it completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or foil and chill in the refrigerator for 4 to 6 hours before removing the pan.
Prepare Ganache: Heat the heavy cream and butter in a microwave-safe bowl for 60-90 seconds until butter melts. Break the semi-sweet chocolate bar into small pieces and add to the hot cream mixture. Let sit for 1 minute, then stir slowly until smooth and fully melted. Allow ganache to cool to room temperature.
Top Cheesecake: Pour the ganache evenly over the chilled cheesecake. Optionally, use a grater or peeler to shave leftover chocolate into curls and sprinkle over the ganache.
Set Ganache: Let the ganache set for about an hour at room temperature.
Serve: Slice the cheesecake using a sharp, thin-bladed knife, wiping the blade with a paper towel between cuts for clean slices. Plate the slices with a drizzle of chocolate syrup and a dollop of Reddi-Wip on top for garnish.

Notes

Ensure cream cheese is fully softened for a smooth filling without lumps.
Do not overbake the cheesecake; a slight jiggle in the center is ideal for perfect texture after cooling.
When crushing graham crackers, place them in a sealed bag and use a rolling pin or heavy object to crush evenly without mess.
Cooling the ganache to room temperature before pouring prevents it from melting the cheesecake surface.
Use a springform pan for easy removal without damaging the cheesecake edges.
Chilling the cheesecake thoroughly for several hours improves flavor and texture.

Keywords: Chocolate Fudge Truffle Cheesecake, chocolate cheesecake, fudgy cheesecake, chocolate ganache, dessert, baking, creamy cheesecake