Chocolate Truffle Cheesecake is the ultimate dessert for chocolate lovers, combining the rich creaminess of cheesecake with the decadent depth of chocolate truffle. This indulgent treat has a velvety filling made with melted chocolate and cream cheese, baked over a chocolate cookie crust. A ganache topping adds a smooth, glossy finish, making every slice pure bliss. Perfect for special occasions, this cheesecake is both visually stunning and deliciously satisfying. Serve it with fresh berries or a dollop of whipped cream to balance the richness of this delightful dessert!
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo cookies, without filling)
- ¼ cup unsalted butter, melted
For the Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup dark chocolate, melted and slightly cooled
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Ganache Topping:
- ¾ cup heavy cream
- 6 oz dark chocolate, chopped
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the heavy cream and continue beating until fully combined. Pour in the melted chocolate and beat until the mixture is smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan on a baking sheet and bake for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Prepare the Ganache Topping: In a small saucepan over low heat, warm the heavy cream until it begins to simmer. Remove from heat, add the chopped chocolate, and let it sit for a few minutes. Stir until smooth and glossy.
- Add the Topping: Once the cheesecake has cooled, pour the ganache over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or until completely set.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve with fresh berries or a dollop of whipped cream if desired.
This chocolate truffle cheesecake is indulgent, creamy, and utterly delicious—a must-try for any chocolate fan!
