Name: Chocolate Fudge Truffle Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-486259H23M57S
Cuisine: American
Ingredients: For the crust:; 2 cups chocolate cookie crumbs (e.g., Oreos); 6 tablespoons melted butter; For the cheesecake filling:; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/2 cup heavy cream; 8 oz semi‑sweet or dark chocolate, melted and slightly cooled; 1 teaspoon vanilla extract; For the ganache topping:; 1/2 cup heavy cream; 6 oz semi‑sweet chocolate chips or chopped chocolate; 1 tablespoon butter (optional, for shine)

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Chocolate Fudge Truffle Cheesecake is the ultimate dessert for any chocolate lover. It’s rich, creamy, and completely decadent—layered with a velvety chocolate cheesecake filling over a fudgy crust and topped with a smooth ganache. Every bite tastes like a chocolate truffle in cheesecake form, and I love making it when I want a show-stopping dessert that feels luxurious and indulgent.

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave in a dessert—deep chocolate flavor, smooth texture, and a touch of elegance. The cheesecake layer is rich and silky, and the ganache topping gives it that extra dose of indulgence. Whether I’m serving it for a holiday, birthday, or just because, this cheesecake always gets rave reviews. It’s a little more effort, but every step is worth it once I take that first bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Chocolate cookie crumbs (like Oreos)
Melted butter

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Heavy cream
Semi-sweet or dark chocolate, melted
Vanilla extract

For the ganache topping:

Heavy cream
Semi-sweet chocolate chips or chopped chocolate
Butter (optional, for shine)

directions

I preheat the oven to 325°F (160°C) and grease a springform pan.
For the crust, I mix the chocolate cookie crumbs with melted butter and press it firmly into the bottom of the pan. I bake it for 8–10 minutes, then set it aside to cool.
For the filling, I beat the cream cheese and sugar until smooth and fluffy.
I add the eggs one at a time, then mix in the sour cream, heavy cream, melted chocolate, and vanilla until fully combined and creamy.
I pour the filling over the crust and smooth the top.
I bake the cheesecake in a water bath for about 55–65 minutes, until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door, and let it cool for 1 hour before removing it.
Once cooled to room temperature, I chill the cheesecake in the fridge for at least 4 hours or overnight.
For the ganache, I heat the cream until just simmering, pour it over the chocolate, and stir until smooth. I add a bit of butter for extra shine, then spread it over the chilled cheesecake.
I chill the cake again until the ganache is set before slicing and serving.

Servings and timing

This recipe makes about 12 slices. It takes around 30 minutes to prep, 1 hour to bake, and several hours to cool and chill—so I plan for about 6–8 hours total, including chilling.

Variations

Sometimes I add a touch of espresso powder to the cheesecake filling to deepen the chocolate flavor. I’ve also swirled in raspberry puree for a fruity twist or used white chocolate ganache on top for contrast. When I want texture, I sprinkle chopped toasted nuts or mini chocolate chips over the ganache before it sets.

storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic and foil for up to 2 months. I thaw them in the fridge overnight before serving. This cheesecake is best served chilled or at room temperature—no reheating needed.

FAQs

Can I use milk chocolate instead of dark?

Yes, but I prefer semi-sweet or dark chocolate for a richer flavor. Milk chocolate makes it sweeter and less intense.

Do I have to bake it in a water bath?

A water bath helps prevent cracks and ensures even baking, so I highly recommend it. If I skip it, I watch the oven closely and cool the cake slowly.

How do I know when the cheesecake is done?

The edges should be set and the center should still jiggle slightly. It’ll firm up more as it cools.

Can I make this ahead of time?

Yes, I usually make it a day in advance. It actually tastes better the next day after the flavors have set.

What’s the best way to slice this cheesecake?

I use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.

Conclusion

Chocolate Fudge Truffle Cheesecake is one of those desserts that feels like a celebration all on its own. It’s rich, smooth, and full of deep chocolate flavor in every bite. Whether I serve it for a special occasion or just want to indulge, this cheesecake always delivers elegance and indulgence wrapped into one decadent slice.