Chocolate Truffle Cheesecake Death by Chocolate
Indulge in the ultimate chocolate lover’s dream with this *Chocolate Truffle Cheesecake Death by Chocolate*. This show-stopping dessert combines a luscious Oreo cookie crust, velvety chocolate cheesecake filling, and a rich dark chocolate ganache, creating a triple threat of decadence. Made with high-quality semi-sweet and dark chocolate, this recipe delivers intense chocolate flavor in every creamy bite. Baked gently in a water bath to prevent cracking and topped with optional chocolate shavings for garnish, it’s as visually stunning as it is delicious. Perfect for special occasions or when you’re craving a truly over-the-top dessert, this cheesecake is an unforgettable treat that satisfies even the deepest chocolate cravings. Keywords: Chocolate cheesecake, truffle cheesecake, Oreo crust, dark chocolate ganache dessert, decadent dessert recipes.
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Recipe Information
Ingredients
- 2 cups Oreo cookies (crumbled)
- 6 tablespoons Unsalted butter (melted)
- 12 ounces Semi-sweet chocolate (finely chopped)
- 24 ounces Cream cheese (softened)
- 1.25 cups Granulated sugar
- 0.25 cups Unsweetened cocoa powder
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 0.5 cups Heavy cream
- 8 ounces Dark chocolate (chopped, for ganache)
- 0.75 cups Heavy cream (for ganache)
- to taste Optional: Chocolate shavings or curls (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside of the pan with two layers of aluminum foil to prevent water from seeping in during baking.
In a mixing bowl, combine the crumbled Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Melt the semi-sweet chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth. Alternatively, microwave in 30-second increments, stirring in between. Allow the chocolate to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the granulated sugar and cocoa powder to the cream cheese. Beat until fully combined and fluffy, about 2 minutes.
Mix in the melted chocolate and vanilla extract until well combined.
Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix, as this can cause cracks in your cheesecake.
Stir in the heavy cream until the batter is smooth.
Pour the filling over the prepared crust. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 75-90 minutes, or until the center is set but still slightly jiggly when shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and aluminum foil. Allow it to cool completely at room temperature, then refrigerate for at least 6 hours, or overnight.
To make the ganache topping, heat 3/4 cup of heavy cream in the microwave or on the stovetop until just simmering. Pour the hot cream over the 8 ounces of chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly. Allow the ganache to set in the refrigerator for at least 30 minutes.
Optional: Garnish with chocolate shavings or curls for an extra decorative touch.
Slice and serve this decadent Chocolate Truffle Cheesecake chilled. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
9640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 668.6 g | 857% | |
| Saturated Fat | 382.8 g | 1914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2004 mg | 668% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 851.7 g | 310% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 667.1 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1455 mg | 112% | |
| Iron | 71.0 mg | 394% | |
| Potassium | 5041 mg | 107% | |
*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.
