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Chocolate Truffle Cheesecake

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.

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.

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    Written by Lisa Yarde

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