Fudge Truffle Cheesecake

Fudge Truffle Cheesecake

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"Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top."
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5 h servings 552 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
  3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
  4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
  5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
  6. Allow to cool to room temperature, then refrigerate for several hours before serving.


  1. 412 Ratings

Most helpful positive review

Wow! GREAT recipe! I've made this several times and its always a hit. My only hint/tip is to make sure all filling ingredients are at room temp. prior to blending (warm the unopened can of cond....

Most helpful critical review

Didn't like - looking for a chocolate explosion but this wasn't it. Do not follow other reviews suggestions to turn off the oven and leave for another 1 hour, my cheesecake was perfect at 55 mi...

Wow! GREAT recipe! I've made this several times and its always a hit. My only hint/tip is to make sure all filling ingredients are at room temp. prior to blending (warm the unopened can of cond....

This is great!! Everyone thinks I am a fabulous cook whenever I bring this cheesecake. Follow the recipe exactly, but after the 55 min baking time, turn the oven off, and leave the cheesecake ...

Absolutley Awesome!!! I am not a big chocolate cheesecake fan usually (I like plain old New York Cheesecake)but I thought I'd try this for my honey's birthday!!WOW, decadently sinful!! Very sm...

This cheesecake has become a part of my signature dessert. I accidentally came accross another recipe at "ALLRECIPES.com" called "Raspberry White Chocolate Mousse" Submitted by: Stacey Walery. ...

This cheesecake is AMAZING!!! I served it at my Christmas party and it VANISHED. Everyone was raving about it. First, I used all Neufchatel cheese (1/3 less fat). I baked it for 58 minutes o...

This cheesecake was amazing. I made them into individual cakes using foil wrappers, and an oreo cookie half for the crust, then baked for 12-15 minutes. Turned out really well, and easy to div...

One word comes to mind after taking a bite of this…decadent! This truly tasted like a fudge truffle, it was rich, creamy, almost silky! I used reduced fat cream cheese, but trust me, you would...

Wow! This was a wonderful recipe. I have made other cheese cakes and this recipe is very easy. My cake did crack but I filled in the top with a dark chocolate ganache and it looked perfect. I ha...

I have made this 3 times already~ everyone loves it. I used graham cracker crumbs instead of vanilla wafers~ yum yum yum. It does come out a little underdone, so I just leave it in the oven whil...

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