There are few things that I cook really well, and this Dark Chocolate Fudge Truffle Cheesecake is one of them.
An in-demand dish, this decadent Dark Chocolate Fudge Truffle Cheesecake is a luxurious dessert that combines the richness of dark chocolate with the velvety texture of cheesecake.
I don’t want to admit how long I have been making this particular cheesecake, but suffice it to say that I was far, far, far younger when I first made this recipe.
Over time, I’ve made some tweaks to both the recipe and the presentation, but it remains pretty too to this classic chocolate cheesecake revenue because if it ain’t broke – don’t fix it.
This recipe will make one full-size cheesecake, but – we warned – it is VERY rich, so unless you are expecting a lot of company, making one cheesecake may be too much.
The recipe also splits into two very nicely, using two 6″ Springform Pans instead of one 9″ pan.
The smaller ones are perfect for an intimate dinner party or to bring as a gift for a housewarming gift.
But be warned, this is not an appropriate housewarming gift for anyone who is on a diet, is lactose intolerant, gluten fee, or diabetic. I made that mistake once.
Once you have the basics of the cheesecake recipe down, you can start playing with it. I’ve added a hint of mint before, or there is the version below which is loaded (inside and out) with chocolate covered toffee bits.
I have – on occasion – had troubles finding the chocolate baking crumbs. In a pinch, you can by two ready-made Oreo® Chocolate Pie Crusts and use them (it take about 1 1/2 of those) to make the cheesecake crust.
Or, with a bit of patience, you can pull apart and blend Oreo cookies to create crumbs, our you can follow this Homemade Chocolate Cookie Crumbs recipe.
A Make It Now, Enjoy It Later Dark Chocolate Cheesecake
One of the best parts of this cheesecake is that it freezes beautifully, so you can chop up and freeze for future usage.
A Tip for Serving
This dark chocolate cheesecake is VERY rich, so don’t be afraid the keep the portions sizes on the smaller side. People can always come back for second!
Decadent Dark Chocolate Fudge Truffle Cheesecake
- Hand or Stand Mixer
- Mixing Bowls
- Springform Pan
- Measuring Cups & Spoons
- 1 1/4 cups Chocolate Baking Crumbs
- 1/4 cup Melted Butter
- 4 Eggs At room temperature
- 3 pkgs Cream Cheese At room temperature or softened
- 2 cups Semi-Sweet Chocolate Chips
- 1 can Sweetened Condensed Milk
- 2 tsp vanilla
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 tbsp Coconut Oil Vegetable oil will do in a pinch
- 1 tbsp Confectioners Sugar
Making the Chocolate Crust
- In a small bowl, mix chocolate baking crumbs with melted butter until well mixed
- Press crumbs into bottom of greased springform pan(s)
Making the Dark Chocolate Cheesecake Filling
- Slowly blend softened cream cheese and eggs, careful not to over beat because additional air bubbles can cause the cheesecake to crack
- Add can of sweetened condensed milk
- Melt chocolate chips and add slowly. Mix until blended thoroughly, you should not see any chunks of cream cheese left
- Add vanilla
- Pour completed mixture on top of chocolate crust in prepared Springform pan
Baking the Chocolate Cheesecake
- Allow the cheesecake to settle while preheating oven to 350° F
- Place a shallow baking tin with water on the rack below where you will be baking the cheesecake
- Place cheesecake in the oven and bake for 55 minutes. Use a toothpick to test the center to make sure it comes out clean
- Allow the cheesecake to cool on the counter completely before placing in the refrigerator
Creating the Topping (Optional)
- Melt additional chocolate chips
- Mix in coconut oil until the chocolate is thin enough that you can drizzle it (but not too thin or it won't harden)
- Dust the top of the cheesecake with confectioners sugar and then drizzle the chocolate mixture on top.
- Place the cheesecake back in the refrigerator so it can cool and the chocolate can harden