Chocolate Truffle Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. Ingredients:
1-1/2 cups chocolate wafer crumbs (about 27 wafers) |
2 tablespoons sugar |
1/4 cup butter, melted |
filling: |
1/4 cup semisweet chocolate chips |
1/4 cup heavy whipping cream |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1/3 cup baking cocoa |
3 eggs, lightly beaten |
1 teaspoon vanilla extract |
topping: |
1-1/2 cups (9 ounces) semisweet chocolate chips |
1/4 cup heavy whipping cream |
1 teaspoon vanilla extract |
whipped cream and miniature chocolate kisses, optional |
Directions:
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
2. For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large 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 just until blended. Pour over crust. Return pan to baking sheet.
3. Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.
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