Chocolate Truffle Cheesecake Recipe

5 22 42
Chocolate Truffle Cheesecake Recipe
Chocolate Truffle Cheesecake Recipe photo by Taste of Home
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Chocolate Truffle Cheesecake Recipe

Read Reviews
5 22 42
Publisher Photo
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and miniature chocolate kisses, optional

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Truffle Cheesecake in Taste of Home December/January 1999, p27

Nutritional Facts

1 slice: 411 calories, 25g fat (14g saturated fat), 98mg cholesterol, 198mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 6g protein.

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and miniature chocolate kisses, optional
  1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
  2. For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
  3. Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Truffle Cheesecake in Taste of Home December/January 1999, p27

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Reviews forChocolate Truffle Cheesecake

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robingawrych User ID: 1508549 264738
Reviewed Apr. 16, 2017

"Awesome recipe! Made it today exactly as written for Easter dessert and it was so delicious! Everyone loved it. Will definitely be a go to recipe."

MY REVIEW
Kristin P User ID: 6842947 264700
Reviewed Apr. 15, 2017

"I made as the recipe says exactly and it was superb! My husband said it was excellent and he doesn't use that word lightly!"

MY REVIEW
Franciehi User ID: 8526952 264381
Reviewed Apr. 6, 2017

"Delicious, my family loved it. I didn't change anything and it turned out great!"

MY REVIEW
DDPLoeches User ID: 1536323 261674
Reviewed Feb. 22, 2017

"This is SO good! I increased the amounts by 1/3 because my springform pan is 10 inches and I didn't want the cheesecake to be too thin. I also lightened it up a little: I used skim milk instead of cream to melt the chocolate in, and 2/3 light cream cheese / 1/3 regular cream cheese. It didn't taste like it was missing anything, although I haven't tried the recipe with the full-fat versions of the ingredients. Can't wait to make this one again!"

MY REVIEW
lvarner User ID: 35803 247711
Reviewed May. 1, 2016

"This cheesecake is delicious and so pretty. It will definitely get attention! I love this recipe for any special occasion."

MY REVIEW
smitgin User ID: 8637884 238122
Reviewed Nov. 26, 2015

"Fun to make and always gets rave reviews from my friends and family. Absolutely delish!!"

MY REVIEW
LKimK77 User ID: 4952226 69598
Reviewed Jun. 12, 2014

"WONDERFUL !!!!!!!!!!!LOVE IT !!!!"

MY REVIEW
Janel VK User ID: 4051832 84216
Reviewed Jan. 21, 2014

"Decadent! The perfect dessert for any special occasion. It is pretty and delicious and enjoyed by all."

MY REVIEW
jaymadavis User ID: 413785 64562
Reviewed Oct. 13, 2013

"I am wondering if it would be better to add the topping after it cools first."

MY REVIEW
lkleditz User ID: 828589 64305
Reviewed Aug. 11, 2013

"This is an excellent cheesecake, very rich and flavorful- a definite keeper!"

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