Description
A rich and decadent chocolate cheesecake with a crunchy cookie crust and luxurious truffle topping.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz semisweet chocolate, melted
- 1 cup heavy cream
- 2 cups chocolate truffles (store-bought or homemade)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the chocolate cookie crumbs with the melted butter. Press this mixture into the bottom of a greased 9-inch springform pan.
- Beat the softened cream cheese until fluffy, then add the sugar and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Fold in the melted chocolate until evenly combined.
- Pour the batter over the prepared crust in the springform pan.
- Bake for about 50-60 minutes, until the center is just set but jiggles slightly.
- Cool completely before refrigerating for at least 4 hours, or overnight for best flavor.
- Whip the heavy cream until stiff peaks form, then gently fold in the chocolate truffles.
- Spread this mixture over the cooled cheesecake and garnish with chocolate shavings.
Notes
For a gluten-free version, use gluten-free chocolate cookies. Customize by adding espresso or sea salt for flavor variation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg