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Chocolate Truffle Cheesecake

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“Very rich and chocolaty.”
READY IN:
5hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 12 cups crumbled chocolate sandwich style cookies (18 cookies if you can't find the crumbs)
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  • 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
  • 14 cup coffee-flavored liqueur (optional) or 14 cup Amaretto (optional)
  • 4 eggs, at room temperature

Directions

  1. Preheat oven to 300°F.
  2. Mix crushed cookies and butter; press firmly onto bottom of a 9-inch springform pan.
  3. Beat cream cheese, sweetened condensed milk and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  4. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; return cake to oven to cool slowly. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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