Chocolate Truffle Cheesecake (Death by Chocolate!)

"If you love chocolate, this is the dessert for you! WORTH the effort! Wonderful served with a cup of coffee! ENJOY!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by PetesNina photo by PetesNina
photo by kiwidutch photo by kiwidutch
Ready In:
1hr 20mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
  • Bake at 350 for 10 minutes.
  • Cool on a wire rack.
  • Reduce heat to 325.
  • In a saucepan over low heat, melt chocolate chips; stir until smooth.
  • Remove from the heat; add cream and mix well; set aside.
  • In a mixing 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.
  • Bake for 45-50 minutes or until center is almost set.
  • For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
  • Remove from the heat.
  • Stir in cream and vanilla; mix well.
  • Spread over filling.
  • Refrigerate overnight.
  • Carefully run a knife around the edge of the pan to loosen.
  • Remove the sides of the pan.
  • Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Questions & Replies

  1. Any thoughts on adding instant espresso to the melted chocolate that is added to the cheesecake batter? I do like how it enhances chocolate flavor. Perhaps it may work better in the ganache? If so, how much? I would think a small amount (tablespoon) dry to the chips when they are melting may be an interesting experiment.
     
  2. How do I email this recipe to someone?
     
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Reviews

  1. I've noticed that in some recipes calling for chocolate crumb crust that some cooks are confusing the little waffle wafers with creme in the middle for recipes that call for chocolate wafers. These are not oreo's either. They are Nabisco Famous chocolate wafers and have no icing or filling. They are usually on the top shelf out of the way of faster sellers! (my market) These "wafer" cookies are dark chocolate and make a wonderful crust for cheesecakes and other desserts with a chocolate crust.
     
  2. I made this for Easter last year. My Aunt who claims to not like cheesecake ate two pieces! It was a hit. I was requested to make this again for Thanksgiving, but this time I have to make two. I changed the topping a little. I found using the heavy cream in the topping left the topping extremely stiff. I used sweetened condenced milk instead and it gave it a smooth almost fondont like apearance and was very easy to cut; and tasted great. I put sliced strawberries and whipped cream on top. Thank you for a keeper.
     
  3. I forgot the Stars!!! Definately 5 star!
     
  4. Fantastic!!!! We put it in the freezer and ate it frozen! It was great!!!
     
  5. I made this for my daughter's 13th Birthday. She wanted a 'brown' chocolate raspberry cheesecake. I followed the recipe pretty much exactly, but tossed a handful of frozen raspberries into the batter, piped chocolate whipped cream around the edges of the cake and used raspberries mixed with raspberry preserves for a topping. I then drizzled melted chocolate over the top of the cake. She loved it! It certainly fit her specifications and everyone enjoyed it! Thank you so much for saving the day!
     
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Tweaks

  1. I made this cheesecake for Christmas dessert -- it got rave reviews! When I was unable to find chocolate wafers in the supermarket, I substituted Oreo cookies for the crust and eliminated the sugar. It was a fabulous addition to this recipe. Instead of mini chocolate kisses, I topped the cheesecake with swirled semi-sweet/white chocolate morsels. Talk about gilding the lily!
     

RECIPE SUBMITTED BY

Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!
 
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