Fudge Truffle Cheesecake
Indulge in pure decadence with this Fudge Truffle Cheesecake, a rich and creamy dessert that’s a chocoholic’s dream come true. This stunning cheesecake starts with a buttery Oreo cookie crust, providing the perfect crunchy base for the velvety filling made with luxurious cream cheese, melted semisweet chocolate, and a hint of vanilla. Baked to perfection, the cheesecake is crowned with a luscious chocolate ganache that’s as smooth as silk. The balance of textures and deep chocolate flavor creates an irresistible dessert fit for any special occasion. Whether you're hosting a dinner party or simply craving a show-stopping treat, this cheesecake promises to wow every guest. Plus, with its stunning presentation and irresistible flavor, it’s the ultimate recipe for chocolate lovers!
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Recipe Information
Ingredients
- 2 cups Oreo cookies (crushed into fine crumbs)
- 6 tablespoons Unsalted butter (melted)
- 10 ounces Semisweet chocolate (chopped)
- 16 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 items Large eggs (room temperature)
- 1.25 cups Heavy cream
- 0.5 cup Powdered sugar
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix the crushed Oreo cookies and melted butter until evenly combined. Press the mixture firmly into the bottom of the greased springform pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a double boiler or microwave, melt the semisweet chocolate, stirring occasionally, until smooth. Let it cool slightly.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the melted chocolate and vanilla extract to the cream cheese mixture, and mix until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to prevent air from getting into the batter.
Pour the cheesecake filling onto the prepared crust and spread it evenly.
Place the springform pan on a baking sheet to catch any drips, and bake for 50-60 minutes, or until the center is slightly set but still jiggles when gently shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely to room temperature, then refrigerate for at least 4-6 hours, or overnight, until fully chilled.
To prepare the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Spread the ganache evenly over the chilled cheesecake. Dust with powdered sugar if desired.
Refrigerate the cheesecake for 30 minutes to allow the ganache to set before slicing and serving.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 42.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 162 mg | 3% | |
*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.
