"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Truffle Cheesecake Recipe

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This recipe for Chocolate Truffle Cheesecake, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Wiedenhoeft
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted

Filling
1/4 cup Hershey’s semisweet chocolate chips
1/4 cup whipping cream
3 pkg (8 oz each) cream cheese, softened
1 cup sugar
1/3 cup Hershey’s Baking Cocoa
3 eggs
1 teaspoon vanilla extract

Topping
1-1/2 cups Hershey’s semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla extract

Directions:
Directions:
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12 servings.

 

 

 

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