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Chocolate Truffle Raspberry Cheesecake

No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!—Heidi Vawdrey, Riverton, Utah

16 ServingsPrep: 45 min. Bake: 45 min. + chilling

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup white baking chips, melted and cooled
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
3 eggs, lightly beaten
3 tablespoons seedless raspberry jam
TRUFFLE LAYER:
1-1/4 cups heavy whipping cream
1/3 cup sugar
2 cups (12 ounces) semisweet chocolate chips
3 tablespoons seedless raspberry jam
Fresh raspberries and mint leaves, optional

Directions

In a large bowl, combine cookie crumbs and butter. Press onto the
bottom and 1 in. up the sides of a greased 9-in. springform pan; set
aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the melted chips, cream and vanilla. Add eggs; beat on low speed

2 of 2

Chocolate Truffle Raspberry Cheesecake (continued)

Directions (continued)

just until combined. Pour into crust. Drop jam by teaspoonfuls onto
filling; swirl with a knife. Place pan on a baking sheet.
Bake at 325° for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer.
For truffle layer, in a small heavy saucepan, combine cream and
sugar. Bring to a boil over medium heat, stirring constantly. Remove
from the heat; stir in chips and jam until smooth. Transfer to a
bowl; refrigerate for about 1 hour or until slightly set. Beat for
1-2 minutes or until light and fluffy. Gently spread over
cheesecake. Refrigerate overnight.
Garnish with raspberries and mint if desired. Yield: 16 servings.

Nutrition Facts: 1 slice equals 527 calories, 35 g fat (20 g saturated fat), 108 mg cholesterol, 223 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.