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Chocolate Truffle Cheesecake

Chocolate Truffle Cheesecake recipe
photo by:kraft
In this swoonworthy treat, it's hard to tell where the chocolate truffle magic ends and the dreamy cheesecake scrumptiousness begins!
20 min
5 hr 30 min
16 servings
Magazine Acquisition
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Made this for my cheesecake-loving in-laws, and they loved it! I added a teaspoon of pure mint extract instead of coffee liqueur, and it tasted just like a girl scout thin mint! I want to try this again using raspberry, irish cream, and orange flavoring. Also, I upped the number of oreos for the crust.
This is so silky and delicious. My favorite cheesecake!
I made this for Christmas and what a hit! It was my first attempt at making a cheesecake, and I couldn't have been happier with the results. It was creamy, rich, and definitely satisfied the chocolate lovers in my house.
I made this for our family's Christmas Eve dinner dessert and everyone loved it. It's very, very rich, so only true chocolate lovers are going to enjoy it. The only thing I changed in the recipe was the cooking time per a suggestion from a previous reviewer. I agree it would have been overdone if it had cooked longer.
It really tastes like a chocolate truffle!
This is absolutely gourmet in flavor! I'm picky about my chocolate dessert, and this is most definitely impressive. I took the advice from other comments and baked for a little less time than called for, resulting in a creamy, moist cheesecake. I also added about a teaspoon of instant coffee to the liqueur to give it a slightly richer flavor. EXCEPTIONAL!!!
This is so good it's unbelievable! Only one problem: it is sooo rich you are just no able to eat too much of it. Try it and enjoy!
Others said it was pretty good, although I didn't like it...probably because of the "truffle" part, it tastes less like just a plain choc cheesecake. Also, the crust wasn't too good even though I followed the directions exactly. The amount of Oreos it says is NOT enough, it was way too thin.
This was a big hit. Very easy to make. I will make again.
Ok... I think I figured it out and it goes to the same comment made by a previous reviewer who had to work on getting it moist. I couldnt salvage the first attempt at all, so I made a second cheesecake for my Christmas dinner. On this one, I reduced the cooking time to 50 minutes and it turned out perfect. it was just beginning to puff up around the edges and still moist in the middle just as a cheesecake should be. I keep a thermometer in my oven to be sure of proper temps, and it was right at 275 as the recipe called for. I would like to challenge the Kraft kitchens to re-examine this recipe as the cooking time seems to be off. In the end, it tastes wonderful and the texture is very creamy, but I sure didnt need the extra stress of having to make another desert on Christmas Eve!
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