Real Recipes From Real Home Cooks ®

chocolate truffle cheesecake

(21 ratings)
Blue Ribbon Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

This cheesecake is always on the top of the list of cheesecakes to make. It covers the cravings of chocolate and cheesecake all at once. It's my family's favorite and mine as well.

Blue Ribbon Recipe

The different shades of decadent chocolate make this cheesecake a picture-perfect dessert. It's one of the easiest cheesecakes we've ever made. The texture is creamy, rich and so chocolatey. This is fabulous enough to make for a special occasion but easy enough for any time. A truly decadent treat for the chocolate and cheesecake lover.

— The Test Kitchen @kitchencrew
(21 ratings)
yield 12 serving(s)
prep time 3 Hr 25 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For chocolate truffle cheesecake

  • 1 1/2 c
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 1/2 c
    powdered sugar
  • 1/3 c
    unsweetened cocoa
  • 1/3 c
    butter, melted
  • 12 oz
    semi-sweet chocolate chips
  • 24 oz
    cream cheese, softened
  • 14 oz
    sweetened condensed milk
  • 4
  • 2 tsp
    pure vanilla extract

How To Make chocolate truffle cheesecake

Test Kitchen Tips
Cheesecake can be fussy. We'd recommend investing in an inexpensive oven thermometer to make sure your oven is at the proper temp.
  • Ready to pulse vanilla wafers, powdered sugar, and cocoa in a food processor.
    Heat the oven to 300 degrees F. To make the crust, stir together the vanilla wafers, powdered sugar, and unsweetened cocoa in a bowl or food processor.
  • Melted butter added.
    Add the melted butter.
  • Crust formed in a springform pan.
    Press firmly into the bottom of 9-inch springform pan and set aside.
  • Melted chocolate chips in a bowl.
    To make the cheesecake, place the chocolate chips in a microwave-safe bowl and microwave on MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Cream cheese beat until fluffy.
    Beat the cream cheese in large bowl until fluffy.
  • Mixing in condensed milk.
    Gradually beat in the sweetened condensed milk until smooth.
  • Melted chocolate added to the cream cheese.
    Add the melted chips and blend.
  • Adding an egg to the cream cheese.
    Add eggs, one at a time.
  • Adding in vanilla extract.
    Add vanilla; mix well.
  • Batter poured into a springform pan.
    Pour into prepared crust.
  • Chocolate Truffle Cheesecake baking in the oven.
    Bake 1 hour and 5 minutes or until center is set.
  • Cheesecake cooling on a wire rack.
    Remove from oven to wire rack.
  • Loosening cheesecake from the pan.
    With a knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate for several hours before serving.
  • A slice of Chocolate Truffle Cheesecake on a plate.
    Garnish as desired. Cover; refrigerate leftover cheesecake.