Chocolate Truffle Cheesecake 2

Course : Cheesecakes
Serves: 12
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1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons sugar
1/4 cup butter -- melted
1/4 cup semisweet chocolate chips
1/4 cup whipping cream
3 packages cream cheese -- softened
1 cup sugar
1/3 cup baking cocoa
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla extract

Preparation / Directions:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch 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 until just 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 sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.


Nutritional Information:

540 Calories (kcal); 38g Total Fat; (61% calories from fat); 8g Protein; 47g Carbohydrate; 135mg Cholesterol; 312mg Sodium

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