Fudge Truffle Cheesecake


Cheesecake Filling:

  • 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



  1. 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. 

Cheesecake Filling:

  1. 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.

  2. 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. 

  3. 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.