This Fudge Truffle Cheesecake is rich, decadent and thoroughly divine. It will definitely WOW your guests. A chocolate coma definitely awaits you with this cheesecake.
Oh this cheesecake!
It’s complete decadence.
It’s rich, dense and a chocolate lover’s dream come true.
Talk about a show-stopper!
This beauty starts with a chocolate vanilla wafer crust and then the cheesecake filling . . .oh my! Melted chocolate chips and sweetened condensed are the stars of the show here.
I don’t know about you, but the words cheesecake and sweetened condensed milk together are music to my ears. I thought about drizzling chocolate on top and doing a bunch of fancy schmancy whip cream dollops, but I’m really glad I didn’t because this cheesecake is so rich, that it doesn’t need anything on top. I did have to do a little dollop of cream for pics, I mean it’s got to look pretty, right?This is a really simple cheesecake to make and will definitely be the hit of any party.Print
- 2 cups semi-sweet chocolate chips
- 3 packages cream cheese (8 oz. each), softened
- 1 can sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
- 1–1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
- 1/2 cup powdered sugar
- 1/4 cup cocoa
- 1/3 cup melted butter
- In a medium bowl stir together the vanilla wafer crumbs, powdered sugar, cocoa and melted butter. Press firmly onto the bottom of a lightly buttered 9-inch springform pan. Set aside.
- Place chocolate chips in microwave-safe bowl. Microwave at 50% power for 1 1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Using a hand or electric mixer, beat cream cheese in large bowl until fluffy on medium speed. Add sweetened condensed milk and mix until smooth. Add melted chocolate chips, eggs and vanilla; mix well. Pour into prepared crust.
- Place springform pan on a cookie sheet and place in oven. Bake at 325 degrees for 60 to 70 minutes or until the very center is almost set. Remove from oven and place on a wire rack. With a knife, carefully loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake.
Recipe Source: Hershey’s Holiday