What do you get when you combine two favorite sweets — cheesecake and chocolate — into one indulgent dessert? The wonderfully rich, smooth, and irresistible eating experience of Chocolate Truffle Cheesecake.

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Chocolate Truffle Cheesecake

Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape

Prep Time50 mins

Cook Time45 mins

Chill4 hrs

Total Time5 hrs 35 mins

Course: Dessert

Cuisine: American

Keyword: Cheesecake, chocolate dessert, Chocolate Truffle Cheesecake, Dark Chocolate, Dessert

Servings: 16

Equipment

Measuring Cups/Spoons Set
3.5" Paring Knife
Glass Nesting Bowls
High-Heat Scraper
Glass Liquid Measuring Cups
5-Quart Stand Mixer
Instant Espresso Powder
2-Quart Double Boiler
9" Springform Pan
14-Cup Food Processor

Ingredients

THE CRUST, PROCESS

2 sleeves chocolate graham crackers (18 crackers, or 2 ¼ cups crumbs)
1 Tbsp. sugar
Pinch of salt
1 stick unsalted butter (8 Tbsp.), melted

THE CHEESECAKE, MELT

12 oz. Bittersweet bar chocolate, chopped
2 tbsp. Unsalted butter
2 tsp. Instant espresso powder

BEAT

1 lb. Cream cheese, softened
1 cup Sugar
3 Eggs
1 cup Heavy cream, whipped
2 tsp. Pure vanilla extract

THE GANACHE, HEAT

½ cup Heavy cream
4 oz. Semisweet chocolate chips (¾ cup)

Instructions

Preheat oven to 325°.
For the crust, process graham crackers, sugar, and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9-inch springform pan. Bake crust 10 minutes.
For the cheesecake, melt chocolate with butter and espresso powder in a double boiler; cool slightly.
Beat cream cheese and sugar in a stand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.
Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40–45 minutes.
Turn oven off; leave cheesecake in oven with door closed, 30 minutes.
Remove cheesecake from oven. Let cheesecake cool completely, cover, and chill at least 4 hours or overnight.
For the ganache, heat cream in a microwave in a heatproof bowl on high until boiling, 1–2 minutes. Add chocolate chips and let sit 2 minutes, then stir until smooth. Let ganache cool 5 minutes. Drizzle cheesecake with ganache.
To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.

Notes

Per serving, Calories: 503

For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before you plan to serve it.

Nutrition Facts

1 servings per container

Amount Per ServingCalories503
% Daily Value *
Total Fat 37g 57%
- Saturated Fat 22g 111%
Cholesterol 122mg 41%
Sodium 213mg 9%
Total Carbohydrate 41g 14%
- Dietary Fiber 3g 12%
Protein 7g 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.