Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape featuring a gorgeous White Chocolate Snowflake in the center.

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Name: Chocolate Truffle Cheesecake
Prep time: 30 min
Total time: 12 h 25 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups crushed dark chocolate-and-almond shortbread cook (about 18 cookies; we tested with Keebler Dark Chocolate and Alm; 2 tablespoons butter melted; 2 4 oz each semisweet chocolate baking bars chopped; 1 cup whipping cream; 4 packages (8 oz) cream cheese softened; 1 can (14 oz) sweetened condensed milk; 2 teaspoons vanilla extract; 4 large eggs; Ganache Topping see recipe; fresh raspberries or White Chocolate Snowflake

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INGREDIENTS

1 1/2 cups crushed dark chocolate-and-almond shortbread cook ; (about 18 cookies; we tested with Keebler Dark Chocolate and Alm
2 tablespoons butter ; melted
2 4 oz each semisweet chocolate baking bars ; chopped
1 cup whipping cream
4 packages (8 oz) cream cheese ; softened
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs
Ganache Topping ; see recipe
fresh raspberries or White Chocolate Snowflake

Servings

INSTRUCTIONS

1. Preheat oven to 300?. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.

2. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.

4. Bake at 300? for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

5. Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.

NOTES

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Chocolate Truffle Cheesecake

1 1/2 cups crushed dark chocolate-and-almond shortbread cook (about 18 cookies; we tested with Keebler Dark Chocolate and Alm
2 tablespoons butter melted 
2 4 oz each semisweet chocolate baking bars chopped
1 cup whipping cream 
4 packages (8 oz) cream cheese softened
1 can (14 oz) sweetened condensed milk 
2 teaspoons vanilla extract 
4 large eggs 
  Ganache Topping see recipe
  fresh raspberries or White Chocolate Snowflake

1. Preheat oven to 300?. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.

2. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

5. Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 10 Servings

Calories: 272
Calories from Fat: 118 (43%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.9g
Cholesterol 201.7mg		62 %
Sodium 142.6mg		5 %
Potassium 258.4mg		7 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 29.7g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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