Decadent Fudge Truffle Cheesecake
Indulge in the rich and creamy delight of our Decadent Fudge Truffle Cheesecake. This luscious dessert features a buttery vanilla wafer crust perfectly complemented by a velvety chocolate cream cheese filling, infused with semi-sweet chocolate for an extra layer of flavor. Topped with whipped cream and a sprinkle of chocolate chips, this cheesecake is a stunning centerpiece for any gathering. Perfect for chocolate lovers, it promises to impress your friends and family while satisfying your sweetest cravings. Join us in creating this exquisite treat that’s sure to be a hit at your next celebration!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
vanilla wafer crumbs
1 1/2 cups (Crushed)
powdered sugar
1/2 cup (Sifted)
cocoa powder
1/3 cup
butter or margarine
1/3 cup (Melted)
cream cheese
3 (8 ounce) packages (Softened)
sweetened condensed milk
1 (14 ounce) can
semi-sweet chocolate chips
2 cups (Melted)
eggs
4 (Large)
vanilla extract
2 teaspoons
whipped cream
to taste (For garnishing)
additional chocolate chips
for garnishing
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a medium mixing bowl, combine the crushed vanilla wafer crumbs, powdered sugar, cocoa powder, and melted butter. Stir until well mixed.
3
Press the crumb mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Chill in the refrigerator for at least 1 hour to set the crust.
4
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until fluffy.
5
Gradually add the sweetened condensed milk to the cream cheese, mixing until completely smooth and well combined.
6
Melt the semi-sweet chocolate chips in the microwave or a double boiler until smooth, then slowly mix them into the cream cheese mixture.
7
Add the eggs and vanilla extract, stirring until just combined—avoid overmixing.
8
Carefully pour the cheesecake filling into the prepared crust, spreading it evenly.
9
Place the springform pan into a larger baking pan, and fill the outer pan with about 2 inches of hot water to create a water bath.
10
Bake in the preheated oven for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
11
Remove the cheesecake from the oven and the water bath, and allow it to cool on a wire rack for 15 minutes.
12
Run a knife around the edge of the cheesecake to loosen it from the pan. Let it cool at room temperature for 3 hours, then refrigerate overnight for the best texture.
13
Before serving, carefully remove the sides of the springform pan. Garnish your cheesecake with generous dollops of whipped cream and a sprinkle of additional chocolate chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Fudge Truffle Cheesecake?
It is a rich and creamy dessert featuring a buttery vanilla wafer crust and a velvety chocolate cream cheese filling infused with semi-sweet chocolate.
How many ingredients are required for this recipe?
There are 11 ingredients in total, including vanilla wafer crumbs, powdered sugar, cocoa powder, butter, cream cheese, sweetened condensed milk, chocolate chips, eggs, vanilla extract, and whipped cream.
What type of crust does this cheesecake have?
The cheesecake has a crust made from crushed vanilla wafer crumbs, powdered sugar, cocoa powder, and melted butter.
What is the recommended oven temperature?
The oven should be preheated to 300°F (150°C).
How long should the crust be chilled before adding the filling?
The crust should be chilled in the refrigerator for at least 1 hour to set properly.
How much cream cheese is needed?
You will need three 8-ounce packages of softened cream cheese.
What kind of milk is used in the filling?
The recipe calls for one 14-ounce can of sweetened condensed milk.
How should the chocolate be prepared for the filling?
Two cups of semi-sweet chocolate chips should be melted in a microwave or double boiler until smooth before being mixed into the cream cheese.
How many eggs are used in the cheesecake?
The recipe requires 4 large eggs.
Is there a specific way to add eggs to the mixture?
Add the eggs and vanilla extract and stir until just combined, being careful to avoid overmixing.
What size pan should be used?
A 9-inch springform pan is required for this recipe.
What is a water bath and how is it used here?
A water bath involves placing the springform pan into a larger pan filled with 2 inches of hot water to ensure even baking and moisture.
How long does the cheesecake bake?
The cheesecake should bake for 1 hour and 15 minutes.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the center is set but still slightly jiggly.
What is the cooling process after baking?
Cool on a wire rack for 15 minutes, then at room temperature for 3 hours, and finally refrigerate overnight.
Why should I run a knife around the edge of the pan?
Running a knife around the edge helps loosen the cheesecake from the pan to prevent cracking as it cools.
How should the cheesecake be garnished?
Garnish with dollops of whipped cream and a sprinkle of additional chocolate chips before serving.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/3 cup of melted butter or margarine.
Does the recipe use cocoa powder?
Yes, 1/3 cup of cocoa powder is used in the preparation of the crust.
What type of chocolate chips are best for this recipe?
Semi-sweet chocolate chips are recommended for the filling and garnish.
How much vanilla extract is needed?
The recipe calls for 2 teaspoons of vanilla extract.
Should the powdered sugar be prepared in a specific way?
The 1/2 cup of powdered sugar used in the crust should be sifted.
What equipment is needed to mix the cream cheese?
An electric mixer set to medium speed is recommended to beat the cream cheese until fluffy.
How high should the crust go up the sides of the pan?
The crumb mixture should be pressed about 2 inches up the sides of the springform pan.
Is this recipe suitable for a party?
Yes, it is described as a stunning centerpiece that is sure to be a hit at celebrations.
Can I serve the cheesecake immediately after cooling?
For the best texture, it is highly recommended to refrigerate the cheesecake overnight before serving.
What is the preparation for the vanilla wafers?
The vanilla wafers should be crushed into crumbs, totaling 1 1/2 cups.
How do I remove the cheesecake from the pan?
Carefully remove the sides of the springform pan after the cheesecake has been fully chilled.
What is the main flavor profile of this dessert?
It is an indulgent chocolate and cream cheese dessert with a hint of vanilla.
Does the recipe specify serving size?
The raw data does not specify a serving size, but it uses a standard 9-inch pan which typically serves 12 to 16 people.