* 1/4 cup chopped nuts (such as pecans or walnuts)
* 1/2 cup chocolate chips
* 1/4 cup heavy cream
* 1 tsp cocoa powder, for dusting on top
This fudge truffle cheesecake is a decadent and indulgent dessert that combines the richness of a traditional cheesecake with the sweet and creamy texture of fudge truffles. The combination of cream cheese, sugar, eggs, and vanilla extract creates a velvety smooth base that's perfectly complemented by the addition of unsweetened cocoa powder and all-purpose flour. The chopped nuts add a delightful crunch to each bite, while the chocolate chips provide an extra burst of flavor. Finally, the heavy cream is whipped and swirled on top to create a beautifully textured finish that's dusted with additional cocoa powder for a touch of elegance. This recipe makes one 9-inch cheesecake and serves 8-10 people.
Steps
Step-by-Step Guide to Making Fudge Truffle Cheesecake
Are you ready to impress your friends and family with a delicious fudge truffle cheesecake? This mouthwatering dessert is perfect for any occasion, and it's surprisingly easy to make.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz. softened cream cheese
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup chocolate fudge sauce, warmed
- Chocolate shavings, for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or butter.
2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared springform pan and bake for 10 minutes or until golden brown.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix until fully incorporated. Add in the eggs one at a time, making sure each one is completely mixed before adding the next. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the baked graham cracker crust.
5. Bake the cheesecake for 50-60 minutes or until the edges are lightly golden and the center is almost set. Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours.
6. Once the cheesecake has chilled, pour the warm chocolate fudge sauce over the top. Use a spatula or offset knife to spread the fudge evenly over the surface of the cheesecake.
7. Return the cheesecake to the refrigerator and chill for an additional 30 minutes or until the fudge has set.
8. Serve the fudge truffle cheesecake chilled, garnished with chocolate shavings if desired.
Tips:
- Make sure to use softened cream cheese for this recipe. If your cream cheese is too cold, it will be difficult to mix and may result in a lumpy texture.
- To make the chocolate fudge sauce, melt 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream in a double boiler or in the microwave. Stir until smooth and let cool slightly before pouring over the cheesecake.
- If you don't have chocolate shavings on hand, you can use chopped chocolate or even crushed candy canes for a festive touch.