Chocolate Truffle Cheesecake

Total Time:
12 hrs 25 mins
10 servings

Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape featuring a gorgeous White Chocolate Snowflake in the center.

Chocolate Truffle Cheesecake

Jim Franco


  • 1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)

  • 2 tablespoons melted butter

  • 2 (4-oz.) semisweet chocolate baking bars, chopped

  • 1 cup whipping cream

  • 4 (8-oz.) packages cream cheese, softened

  • 1 (14-oz.) can sweetened condensed milk

  • 2 teaspoons vanilla extract

  • 4 large eggs

Ganache Topping

  • 1 cup whipping cream

  • 1 (4-oz.) semisweet chocolate baking bar

  • 1 (4-oz.) dark chocolate baking bar

  • Garnish: fresh raspberries or White Chocolate Snowflake


  1. Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.

  2. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

  3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.

  4. Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

  5. Make Chocolate Ganache: Bring cream to a light boil in a saucepan over medium heat. Process chocolate bars in a food processor until coarsely chopped. With processor running, pour cream through food chute in a slow, steady stream, processing until smooth. Let mixture cool until slightly warm (about 20 minutes).

  6. Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.

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