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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!
  • Total Time
    Prep: 15 min. + chilling Bake: 65 min. + cooling
  • Makes
    16 servings

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 vanilla extract
  • 4 large eggs, lightly beaten
  • 2 cups semisweet chocolate chips, melted and cooled
  • Whipped cream and additional chocolate chips, optional

Directions

  • Preheat oven to 350°. Combine all crust ingredients and press onto bottom and 2 in. up sides of a 9-in. springform pan; refrigerate until ready to fill.
  • For filling, in a large bowl, beat cream cheese, milk and vanilla 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 until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. If desired, garnish with whipped cream and chocolate chips.
Nutrition Facts
1 piece: 451 calories, 30g fat (17g saturated fat), 110mg cholesterol, 256mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 8g protein.
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