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Chocolate Fudge Truffle Cheesecake

A rich and indulgent dessert that combines creamy cheesecake with luscious dark chocolate, perfect for chocolate lovers and special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham-cracker crumbs Crumbly and sweet, these provide the perfect crunch for your crust.
  • ⅓ cup unsalted butter, melted Adds richness and binds the crust together.
  • 2 tablespoons granulated sugar For a touch of sweetness in the crust.
For the cheesecake filling
  • 24 oz cream cheese, softened The star of our cheesecake, offering creaminess and body.
  • ¾ cup granulated sugar Sweetens the filling to perfection.
  • 3 large eggs, room temperature Contributes to a smooth consistency and aids in setting the cheesecake.
  • ¼ cup sour cream Adds a tangy note that enhances the overall flavor.
  • 2 teaspoons vanilla extract For a warm, aromatic essence.
For the ganache
  • 8 oz dark chocolate (70% cacao), chopped Deep, luscious chocolate flavor that’s pivotal for our ganache.
  • ½ cup heavy cream Creates a rich and velvety ganache.
  • 2 tablespoons unsalted butter Adds shine and smoothness to your ganache.
  • 1 tablespoon cocoa powder, for dusting A finishing touch that elevates the presentation.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham-cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are fully coated.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Let it cool completely.
Make the Cheesecake Filling
  1. In a stand mixer, beat softened cream cheese on medium speed for 2-3 minutes until smooth.
  2. Gradually add ¾ cup of granulated sugar and vanilla, mixing for another minute.
  3. Add the eggs one by one while mixing on low speed. Lastly, fold in the sour cream until creamy and lump-free.
Make the Ganache
  1. In a saucepan, bring heavy cream and 2 tablespoons of butter to a simmer, stirring until the butter melts.
  2. Remove from heat, add chopped dark chocolate, and stir until glossy ganache forms.
Combine and Bake
  1. Pour the cheesecake filling over the cooled crust.
  2. Add spoonfuls of ganache on top and gently swirl with a knife to create marbling.
  3. Bake for 45-50 minutes until the edges are set but the center still jiggles slightly.
Cool and Chill
  1. Turn off the oven and let the cheesecake cool inside for about an hour.
  2. Refrigerate for at least 4 hours or overnight for best results. Dust with cocoa powder before serving.

Notes

Tips: Ensure cream cheese is fully softened to avoid lumps. For a cleaner slice, use a hot, wet knife. Customize by adding fresh berries or caramel sauce on top. For added crunch, finely chopped nuts can be included in the crust.