Chocolate Truffle Cheesecake | Recipe of the Week

Serves: 12



1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed)

1/2 cup powdered sugar

1/3 cup unsweetened cocoa

1/3 cup butter, melted


1 package (12 ounces) of semi sweet chocolate chips

3 packages (8 ounces) of cream cheese softened

1 can(s) 14 oz. sweetened condensed milk

4 eggs

2 teaspoon pure vanilla extract


Heat the oven to 300 degrees. To make the crust, stir together the vanilla wafer crumbs, powdered sugar, unsweetened cocoa and melted butter or margarine in a medium bowl. Press firmly onto the bottom of a 9-inch springform pan and set aside.

Place the chocolate chips in a microwave-safe bowl and microwave at medium (50 percent) for 1 1/2 minutes; stir. If necessary, microwave at medium for an additional 15 seconds at a time, stirring after each heating, just until the chips are melted when stirred.

Beat the cream cheese in a large bowl until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the melted chips, eggs and vanilla; mix well. Pour into the prepared crust.

Bake for 1 hour and 5 minutes or until the center is set. Remove from the oven to a wire rack. With a knife, loosen the cake from the side of the pan. Cool completely; remove from the side of the pan. Refrigerate for several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake.

By: Annamaria Settanni

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