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.

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