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Round double chocolate truffle cheesecake with chocolate ganache on a white platter with a slice of same cheesecake on a blue and white plate

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