Chocolate Truffle Cheesecake
If you love chocolate, this cheesecake is for you — rich, creamy, and meltingly smooth with every bite.
Ingredients
chocolate wafer crumbs
1-1/2 cups
sugar
2 tablespoons
butter (melted)
1/4 cup
semisweet chocolate chips
1/4 cup
heavy whipping cream
1/4 cup
cream cheese (softened)
3 packages (8 ounces each)
sugar
1 cup
baking cocoa
1/3 cup
eggs (lightly beaten)
3
vanilla extract
1 teaspoon
semisweet chocolate chips
1-1/2 cups (9 ounces)
heavy whipping cream
1/4 cup
vanilla extract
1 teaspoon
Whipped cream and miniature chocolate kisses (optional)
Instructions
1
Make the crust
In a small bowl, combine the chocolate wafer crumbs and sugar; stir in the butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce the heat to 325°F.
2
Make the chocolate filling mixture
For the filling, melt the chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add the cream and mix well. Set aside.
3
Make the cheesecake batter
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the cocoa and beat well. Add the eggs; beat on low speed until combined. Stir in the vanilla and the reserved chocolate mixture until well blended. Pour over the crust. Place the pan on a baking sheet.
4
Bake
Bake for 45-50 minutes, until the center is almost set.
5
Make the topping
For the topping, melt the chocolate chips in a heavy saucepan or microwave, stirring until smooth. Stir in the cream and vanilla; mix well. Spread over the filling.
6
Cool
Cool the pan on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen.
