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Chocolate Truffle Cheesecake

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
  • Total Time
    Prep: 30 min. Bake: 45 min. + chilling
  • Makes
    12 servings


  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 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 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and miniature milk chocolate kisses, optional


  • 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. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan 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 the melted 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.
Nutrition Facts
1 slice: 411 calories, 25g fat (14g saturated fat), 98mg cholesterol, 198mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 6g protein.
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Average Rating:
  • needlecat
    Feb 18, 2021

    First of all this tastes divine. The 3 stars are because the crust was far too thin and the topping was 3 times thicker than needed. It was impossible to cut without cracking that thick topping, so presentation was not great. On the plus side, I added whipped cream and homemade raspberry sauce to cover the ugly, cracked top presentation. Highly recommend these additions as they also cut the sweetness. A little of this goes a long way, so being able to cut smaller servings is important to me. Going to make again in the future with these mods.

  • Valerie
    Mar 8, 2020

    For my husband and I it was okay. My daughter in law loves it. Instead of the ganache topping, I used a hot fudge topping.

  • poolgirl69
    Feb 20, 2019

    This cheesecake is amazing!! So smooth and rich. And it is not hard to make at all!!! I used crushed up chocolate teddy grahams for the crust. Would decrease the amount of vanilla in the ganache if you use real vanilla. Am going to try this with dark chocolate next time instead of semi-sweet. Brought this in for work and the girls loved it!!! Will be making this again very soon.

  • Roxanne
    Feb 17, 2019

    I made this and won first prize at the church dessert/chili contest. Thanks Taste of Home! It was easy and delicious.

  • bonitaphart
    Feb 3, 2019

    No comment left

  • Mary
    Nov 28, 2018

    Can’t decide if the flavor outshines the presentation! Outstanding rich and creamy texture with deep chocolate flavor. Served with fresh raspberries. Absolutely a winner.

  • rena 55
    May 16, 2018

    This is the ultimate chocolate rush dessert! Wow! It goes together quick and easy. I did add a little more cream to the topping so it stayed soft.

  • vsmith8403
    May 5, 2018

    I thought this cheesecake was very good. I loved the cookie crust, which I used crushed up Oreos, one of my favorite parts of the cheesecake! . The filling was excellent. My family enjoyed it and not a sliver was left. The reason I gave it 4 stars was bc I didn’t really care for the chocolate topping. It was too thick and hard to cut into. I just peeled that layer off. My kids and husband seemed to enjoy it all though. Next time I’m either going to try a different topping or leave it off all together.

  • sidney58
    Dec 20, 2017

    Made two cheesecakes for my dad’s 81st birthday party. Absolutely delicious and quick. I also tried the Lemony White Chocolate cheesecake listed here. Both are heavenly and wiped out clean. No leftovers darn! I too agree a tiny bit more cream in the topping would have helped with the spreading consistency of the chocolate topping.

  • robingawrych
    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.