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Mocha Truffle Cheesecake

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

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  • prep time 35 min
  • total time 5 hr 0 min
  • ingredients 13
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
24g,
24%
),
Cholesterol
105mg
105%;
Sodium
290mg
290%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
10%;
Iron
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.