We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Mocha Truffle Cheesecake

(2)
  1 reviews
  • 35 min prep time
  • 5 hr 0 min total time
  • 13 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Surprise your guests with this luscious dessert – coffee flavored cheesecake topped with white chocolate and sour cream.

Ingredients

Crust

2
cups chocolate cookie crumbs
1/3
cup butter, melted

Filling

8
oz. bittersweet chocolate
2
(8-oz.) pkg. cream cheese, softened
2/3
cup sugar
3
eggs
2
(8-oz.) containers sour cream
4
teaspoons instant coffee granules or crystals
1
teaspoon vanilla
1/4
teaspoon salt
44
square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)

Topping

4
oz. white chocolate baking bar
1
(8-oz.) container sour cream

Steps

  • 1 Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
  • 2 Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
  • 3 Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
  • 4 Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
  • 5 Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.
  • 1 Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
  • 2 Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
  • 3 Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
  • 4 Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
  • 5 Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
360
% Daily Value
Total Fat
40g
62%
Saturated Fat
24g
120%
Cholesterol
105mg
35%
Sodium
290mg
12%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
35g
35%
Protein
7g
7%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved