Description
A rich and creamy chocolate fudge truffle cheesecake with a crunchy graham crust and a soft whipped cream topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces semisweet chocolate, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup chocolate ganache (optional for drizzling)
- Chocolate truffles (for topping, optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese, granulated sugar, and vanilla in a large mixing bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate until combined.
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for 55-60 minutes, or until the center is set and only slightly jiggly.
- Let cool completely before refrigerating for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Drizzle with chocolate ganache and top with chocolate truffles if desired.
- Serve chilled and enjoy!
Notes
For cleaner slices, use a warm, dry knife. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg