Chocolate Truffle Cheesecake Recipe
Chocolate Truffle Cheesecake Recipe photo by Taste of Home

Chocolate Truffle Cheesecake Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling
MAKES: 12 servings

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 McCormick® Pure Vanilla Extract
  • TOPPING:
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream and miniature chocolate kisses, optional

Nutritional Facts

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

Directions

  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, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. 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, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. 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

Nutritional Facts

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

Reviews for Chocolate Truffle Cheesecake

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2014

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

MY REVIEW
Reviewed Jan. 21, 2014

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

MY REVIEW
Reviewed Oct. 13, 2013

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

MY REVIEW
Reviewed Aug. 11, 2013

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

MY REVIEW
Reviewed Mar. 6, 2013

"We love this for a special evening!"

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