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Fudge Truffle Cheesecake

 Fudge Truffle Cheesecake
This cheesecake is perfect for a holiday gathering. It serves a lot of people, and everyone seems to savor the rich chocolaty flavor. Best of all, because you need to make it a day ahead of time, dessert will be ready when you are!
12-16 ServingsPrep: 15 min. + chilling Bake: 65 min. + cooling

Ingredients

  • CRUST:
  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers)
  • 1/2 cup confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • Whipped cream and additional chocolate chips, optional

Directions

  • Combine all crust ingredients and press onto the bottom and 2-in. up
  • the sides of a 9-in. springform pan; chill.
  • For filling, beat the cream cheese, milk and vanilla in a large bowl
  • until smooth. Add eggs; beat on low speed just until combined. Stir
  • in melted chips. Pour into crust. Place pan on a baking sheet.
  • Bake at 350° for 60-65 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. Refrigerate overnight.
  • Garnish with whipped cream and chocolate chips if desired. Yield:
  • 12-16 servings.

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Fudge Truffle Cheesecake (continued)

Nutritional Facts: 1 serving (1 slice) equals 350 calories, 20 g fat (11 g saturated fat), 88 mg cholesterol, 164 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.