Fudge Truffle Cheesecake

Cheesecake needs to chill overnight before serving.

Fudge Truffle Cheesecake


  • Crust:
  • 1-1/2 cups vanilla wafer crumbs

  • 1/2 cup confectioner’s sugar
  • 1/3 cup baking cocoa
  • 1/3 cup butter or margarine, melted
  • Filling:

  • 3 packages cream cheese (8 oz. EACH) softened

  • 1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
  • 2 cups (12 oz.) semisweet chocolate chips, melted & at room temp.
  • 4 eggs (lightly mixed)
  • 2 tsp. vanilla extract
  • Whipped cream and additional chocolate chips, optional


  1. Heat oven to 300 F.
  2. Combine all crust ingredients and press onto the bottom and 2″ up the sides of a 9″ springform pan. Chill.
  3. For filling, beat cream cheese in a large mixing bowl until fluffy.
  4. Gradually add sweetened condensed milk, beat until smooth.
  5. Add melted chocolate chips, eggs and vanilla extract; mix well.
  6. Pour into crust. Bake for about 60-65 minutes. (Center will still jiggle slightly.)
  7. Cool for 15 minutes. Carefully, run a knife between crust and sides of pan.
  8. Cool for 3 hours at room temperature. Chill overnight.
  9. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

You May Also Be Interested In

Comments (1)

Login To Leave A Comment