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Chocolate Truffle Raspberry Cheesecake Recipe

Chocolate Truffle Raspberry Cheesecake Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 45 min. + chilling YIELD:16 servings

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

  • 1. 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.
  • 2. 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 just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet.
  • 3. 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.
  • 4. 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.
  • 5. Garnish with raspberries and mint if desired. Yield: 16 servings.

Nutritional 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.