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I’ve got a soft spot for sweets, especially chocolate! But I know I’m not the only one. When my sister-in-law brought (ONE!) chocolate truffle cheesecake to the family Christmas last year, it’s no surprise that it was gone FAST. So fast, that many didn’t get to try it! I recently made it myself a couple times and get such rave reviews that I just had to share the recipe with you today.

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I’ve tried a few different cheesecake recipes over the years and this is, by far, the favorite. Plus, it wasn’t even hard to make! My new GoodCook pans have been coming in very handy in the kitchen lately and spring form pan worked great for this cheesecake. (PRO TIP: You can also turn this recipe into Chocolate Truffle Cheesecake BARS with the GoodCook 11″x7″ pan.)

Chocolate Truffle Cheesecake Recipe (With GoodCook PRO Bakeware).

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Chocolate Truffle Cheesecake Ingredients

***NOTE: This cheesecake is made to serve 12. I do feel it’s rich so a small serving is best.

CRUST-

1 1/2 cups chocolate wafter crumbs (I use Aldi brand ‘Oreos’.)
2 tablespoons sugar
1/2 cup melted butter

FILLING-

1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) cream cheese
1 cup sugar
1/3 cup baking cocoa
3 eggs, lightly beaten
1 teaspoon vanilla extract

TOPPING-

1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

GARNISH- (optional)

whipped cream
mini chocolate kisses
other desired cookies or candies

Chocolate Truffle Cheesecake Recipe

Preheat oven to 350 degrees.
In a small bowl, combine wafter/cookie crumbs and sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 1/2″ up the side of a greased 9″ spring pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
Reduce oven temp to 325 degrees.
For filling; melt the chocolate chips in a double boiler till smooth. Remove from heat and add cream. Mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs, beat on low until just combined. Stir in vanilla and reserved chocolate mixture until just blended. Pour over crust. Return pan to a baking sheet.
Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a double boiler, stirring til smooth. Add cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Then cool for an additional 1 hour at room temp. Remove sides of pan. Refrigerate overnight.
Just before serving, garnish with whipped cream and additional garnishes if desired.
Refrigerate any leftovers.

GoodCook Bakeware

Whether you’re making this delicious Chocolate Truffle Cheesecake Recipe or something else, be sure to snag yourself some affordable, yet great quality GoodCook bakeware. Here are some of my favorites:

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Chocolate Truffle Cheesecake Recipe

This cheesecake recipe is super easy to make and delivers a rich, delicious dessert every time.

Print Pin Rate

Course: Dessert

Keyword: air fryer desserts, cheesecake

Servings: servings

Calories: 478kcal

Ingredients

1 1/2 Cups chocolate wafter crumbs (like Oreos or Aldi version) **CRUST
2 Tablespoons sugar **CRUST
1/2 Cup melted butter **CRUST
1/4 Cup semisweet chocolate chips **FILLING
1/4 Cup heavy whipping cream **FILLING
3 Packages cream cheese **FILLING
1 Cup sugar **FILLING
1/3 Cup baking cocoa **FILLING
3 eggs lightly beaten, **FILLING
1 Teaspoon vanilla extract **FILLING
1 1/2 Cups semisweet chocolate chips **TOPPING
1/4 Cup heavy whipping cream **TOPPING
1 Teaspoon vanilla extract **TOPPING

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine wafter/cookie crumbs and sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 1/2″ up the side of a greased 9″ spring pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
Reduce oven temp to 325 degrees.
For filling; melt the chocolate chips in a double boiler till smooth. Remove from heat and add cream. Mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs, beat on low until just combined. Stir in vanilla and reserved chocolate mixture until just blended. Pour over crust. Return pan to a baking sheet.
Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a double boiler, stirring til smooth. Add cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Then cool for an additional 1 hour at room temp. Remove sides of pan. Refrigerate overnight.
Just before serving, garnish with whipped cream and additional garnishes if desired.
Refrigerate any leftovers.

Notes

GARNISH- (optional)

whipped cream
mini chocolate kisses
other desired cookies or candies

Nutrition