Fudge Truffle Cheesecake Recipe - Allrecipes.com
Fudge Truffle Cheesecake Recipe
  • READY IN 5 hr

Fudge Truffle Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    5 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2004

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. milk in a bowl of very warm water!) so that a smooth, even finished product results! YUM!

 
Most Helpful Critical Review
May 11, 2012

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 minutes and the add'l time in the over produced nothing more than a huge crack that ruined the cheesecake - the crack means that it was over baked. Geez!

 
Jan 22, 2004

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 in the now cooling oven for at least 1 hour. It will not crack, and it will be firmed up in the middle. It's best if eaten the next day, but no one will complain if it's only been chilled a few hours.

 
Oct 24, 2005

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 smooth, creamy and rich, just like truffles. I would recommend using the crust recipe given for this as it is much better than just a chocolate cookie crumb crust. I also used a 10" springform pan. Came out flawless, not a crack to be found. I put a pan of water on the rack below the cheesecake and left in the oven for about an hour after I turned the oven off!! I also baked it two days in advance and kept in the fridge. Serve at room temp. though!! Definitly a keeper!!

 
Jan 25, 2004

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. I combined the two by makeing them each according to the submitted directions. After the cheesecake has cooled, I had the mousse to the top and chill in the pan. With the rasberry sauce you can make a beautiful plate presentation to really wow your friends and guests. And, the mousse really helps to offset the richness of the cheescake. You simply must give this a try. Remember, a little piece of this dessert goes a long way. Enjoy.

 
Dec 22, 2007

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 on a cookie sheet in a springform pan. Instead of the crust suggested in the recipe, I baked a box of brownies for 30 minutes, then while hot I scooped the brownie out and pressed it into the bottom of the springform pan. Then I poured the cheesecake in and baked it as usual. After the cheesecake cooled, I mixed up a ganache (boil 1 cup half and half, remove from heat, add 8 ounces semi-sweet chocolate and 1 ounce bittersweet chocolate, wisk until smooth). I poured the ganache on top of the cheesecake and immediatly placed it back into the fridge for 30 minutes to cool. This was AMAZING. Thanks so much for the great recipe!

 
Feb 17, 2006

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 divide for gifts.

 
Jan 02, 2006

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 have never known the difference. I would also recommend that you use a very good chocolate, I used Wilbur semi-sweet chocolate. Also, make sure your cream cheese and eggs are at room temperature to achieve that smooth silky consistency and I always add the eggs one at a time as I beat them in. The cookie crust is absolutely perfect, I wouldn’t cheat and use Oreos for the crust, they just don’t seem to go with the taste of a truffle.

 

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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