Chocolate Truffle Cheesecake with Ganache Topping

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This Chocolate Truffle Cheesecake with ganache topping is rich and fudgy. The creamy chocolate cheesecake is topped with a decadent deep chocolate ganache that takes it utterly over the top. It looks so elegant you could easily serve it for a formal dinner, anniversary, or upscale event!

Cheesecake is one of my favorite desserts because it’s so easy and the end result is so rich and fulfilling. It looks fancy and I usually serve it for something special. I suppose you could serve it at a casual BBQ, too—regardless of the setting, your guests will love it, and you’ll get so many compliments!

I like to keep this chocolate truffle cheesecake in my dessert rotation for those times when you want a richly decadent chocolate dessert that everyone sighs over and there’s not a crumb left on the plates. This is one of my favorite go-to recipes of all time!

How to Make Chocolate Truffle Cheesecake with Ganache Topping

This recipe is originally from Southern Living.

For the Cheesecake:

1. Preheat oven to 300°.
2. Combine crushed cookies and butter.
3. Press mixture on bottom of a 9 inch spring form pan.
4. Microwave chocolate and whipping cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. You can also do this on the stovetop in a small saucepan. 
5. Beat cream cheese at medium speed with a heavy-duty electric stand mixer for 2 minutes or until smooth.
6. Add sweetened condensed milk and vanilla, beating just until combined.
7. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
8. Add chocolate mixture, beating just until blended.
9. Pour batter into prepared crust.
10. Bake at 300° for 1 hour and 5 minutes or just until center is set.
11. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes.
12. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan.
13. Cool completely in pan on a wire rack (about 1 hour).
14. Cover and chill 8 to 24 hours.
15. Remove sides of pan, and place cheesecake on a serving plate.
16. Slowly pour warm Ganache Topping over cheesecake, spreading to edges.
17. Chill until set.
18. Garnish with curled chocolate if desired.

For the Ganache:

1. Stir the heavy whipping cream, sugar and chopped chocolate in a small saucepan over low heat until smooth.
2. Cool slightly, then pour into the center of the cheesecake.
3. With an offset spatula, spread it slightly so that it goes over the edges.
4. Chill until the topping is set.
5. Decorate with chocolate curls and let sit at room temperature for at least 2 hours before serving. 

Storage

This cheesecake can be refrigerated for up to 4 days, if covered. To freeze, wrap un-glazed cheesecake in plastic wrap and store for up to 3 months. Defrost in the refrigerator and add topping and garnish before serving.

Related Recipes

• No Bake Chocolate Cheesecake with Chocolate Truffles
• Oreo Fudge Baked Cheesecake
• Chocolate Fudge No-Bake Cheesecake
• Skor Toffee Bar Chocolate Cheesecake
• Chocolate Chocolate Cheesecake

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Chocolate Truffle Cheesecake with Ganache Topping

This Chocolate Truffle Cheesecake with ganache topping is rich and fudgy. The creamy chocolate cheesecake is topped with a decadent deep chocolate ganache that takes it utterly over the top. It looks so elegant you could easily serve it for a formal dinner, anniversary, or upscale event!

Print Recipe

Ingredients

For the crust:

• 1 ½ cups chocolate cookie crumbs I used Oreos
• 2 tablespoons butter

For the cheesecake:

• 2 4 oz .semi-sweet baking bars
• 1 cup whipping cream
• 1 can sweetened condensed milk
• 4 8 oz. packages of cream cheese softened
• 2 teaspoons vanilla extract
• 4 large eggs

For the ganache topping

• 3/4 cup heavy whipping cream
• 6 oz. bittersweet chocolate chopped
• 1 tablespoon sugar

Garnish:

• chocolate curls optional

Instructions

For the crust:

• Combine crushed cookies and butter.
• Press mixture on bottom of a 9 inch spring form pan.

For the cheesecake:

• Microwave chocolate and whipping cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. You can also do this on the stovetop in a small saucepan.
• Beat cream cheese at medium speed with a heavy-duty electric stand mixer for 2 minutes or until smooth.
• Add sweetened condensed milk and vanilla, beating just until combined.
• Add eggs, 1 at a time, beating at low speed just until blended after each addition.
• Add chocolate mixture, beating just until blended.
• Pour batter into prepared crust.
• Bake at 300° for 1 hour and 5 minutes or just until center is set.
• Turn oven off. Let cheesecake stand in oven with door closed 30 minutes.
• Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan.
• Cool completely in pan on a wire rack (about 1 hour).
• Cover and chill 8 to 24 hours.
• Remove sides of pan, and place cheesecake on a serving plate.

For the topping:

• Stir the heavy whipping cream, sugar and chopped chocolate in a small saucepan over low heat until smooth.
• Cool slightly, then pour into the center of the cheesecake.
• Slowly pour warm Ganache Topping over cheesecake, spreading to edges.
• With an offset spatula, spread it slightly so that it goes over the edges.
• Chill until the topping is set.
• Garnish with curled chocolate if desired.
• Decorate with chocolate curls and let sit at room temperature for at least 2 hours before serving.

Course: Dessert

Cuisine: American

Keyword: chocolate truffle cheesecake recipe

Linking to:
Savvy Southern Style