Ingredients for Chocolate Truffle Cheesecake
- Chocolate Cookie Crumb
- Sugar
- Butter
- Semi Sweet Chocolate Chips
- 3 (8-ounce) packages cream cheese, softened
- Sweetened Condensed Milk
- 4 large eggs
- 1 teaspoon vanilla extract
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How to Make Chocolate Truffle Cheesecake
- Preheat oven to 300°F (150°C).
- Prepare the crust: In a medium bowl, combine crust ingredients (see below) and press firmly into the bottom of a 9-inch springform pan.
- Melt 12 ounces of semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until completely smooth and glossy.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese until light and fluffy.
- Gradually beat in 1 (14-ounce) can of sweetened condensed milk until completely smooth and creamy.
- Add the melted chocolate, 4 large eggs, and 1 teaspoon of vanilla extract to the cream cheese mixture.
- Beat on low speed until just combined. Do not overmix.
- Pour the filling into the prepared crust.
- Bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. The center will continue to set as it cools.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with melted white chocolate and/or truffles.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
220g
Fat
186g
Carbs
25g
