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Decadent Chocolate Fudge Truffle Cheesecake
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4.88 from 47 votes

Decadent Dark Chocolate Fudge Truffle Cheesecake

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.
Prep Time45 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dark Chocolate
Servings: 8
Cost: 14.00

Equipment

  • Hand or Stand Mixer
  • Mixing Bowls
  • Springform Pan
  • Measuring Cups & Spoons

Ingredients

Cheesecake Crust

  • 1 1/4 cups Chocolate Baking Crumbs
  • 1/4 cup Melted Butter

Cheesecake Filling

  • 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

Cheesecake Topping

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil Vegetable oil will do in a pinch
  • 1 tbsp Confectioners Sugar

Instructions

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