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chocolate truffle cheesecake

(1 rating)
papastu avatar
Recipe by
Stuart Grifenhagen
@papastu
Rockmart, GA

An outrageously good, rich cheesecake taken from Southern Living Magazine and modified by yours truly. The original recipe said to use chocolate and almond shortbread cookies for the crust. I didn't have those. I had chocolate teddy grahams. They worked fine. I also had the neufchatel cheese ("lite" cream cheese), not regular cream cheese. Is it light? Who knows? And really, its a cheesecake. There's little if anything light about a cheesecake. However, the neufchatel cheese works fine.

►
(1 rating)
yield 16 serving(s)
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chocolate truffle cheesecake

  • 1 1/2 c
    oreo cookies, crushed (can use chocolate teddie grahams, instead)
  • 2 Tbsp
    butter, melted
  • 6 oz
    semi-sweet chocolate, chopped
  • 2 oz
    dark chocolate, chopped
  • 1 c
    heavy cream, cold
  • 4 pkg
    cream cheese (8oz each)
  • 1 can
    sweetened condensed milk ( 14 oz can)
  • 2 tsp
    vanilla extract
  • 4 lg
    eggs

How To Make chocolate truffle cheesecake

  • 1
    Preheat oven to 300. Combine crushed cookies and butter. Press mixture on bottom of 9-inch springform pan. I normally line the bottom of the pan with parchment or wax paper, after spraying the whole thing with Pam or cooking spray. Your choice. Using the paper makes it easier to remove the cake from the pan bottom.
  • 2
    Microwave chocolate and cream on high for about 2 minutes, or until melted, stirring at 30 second intervals.
  • 3
    Beat cream cheese at medium speed 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating until combined. Add eggs, 1 at a time, beating at low speed until just blended after each addition. Add chocolate mixture, beating until blended. Pour batter into prepared crust.
  • 4
    Bake at 300 for 1 hour and 15 minutes or until center is set. Turn oven off. Let cheesecake sit in oven with door closed for another 30 minutes. Remove cheesecake from oven and gently run a knife around the outside edge of the cheesecake to loosen from sides of pan. Cool completely in pan sitting on a wire rack (1 to 3 hours). Cover and place in refrigerator at least 8 hours.
  • 5
    Remove sides of pan and place cheesecake on a serving plate. Slowly pour warm ganache over cheesecake, spreading to edges. The ganache recipe can be found here: https://www.justapinch.com/recipes/dessert/chocolate/chocolate-ganache-3.html?p=1. Chill at least 1 hour before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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