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 mins
Cook Time55 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dark Chocolate
Servings: 8
Cost: 14.00
Hand or Stand Mixer
Mixing Bowls
Springform Pan
Measuring Cups & Spoons
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
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