Fudge Truffle Cheesecake
Chocolate Crumb Crust
24 oz Cream cheese, softened
14 oz Can Eagle� Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
12 oz Package semi-sweet chocolate chips OR
1 oz Squares semi-sweet chocolate, melted
4 pcs Eggs
1/4 cup Coffee-flavored liqueur, optional
2 tsp Vanilla extract
1. Be sure to serve this rich chocolate cheesecake with a bottomless cup of
full-flavored java.
2. Preheat oven to 300�.
3. Prepare Chocolate Crumb Crust.
4. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth.
5. Add remaining ingredients; mix well.
6. Pour into prepared pan.
7. Bake 1 hour and 5 minutes or until center is set. Cool.
8. Chill.
9. Garnish as desired.
10. Refrigerate leftovers.
11. Chocolate Crumb Crust:
12. In medium bowl, combine 1 1/2 cups vanilla wafer crumbs, 6 tablespoons
confectioners sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter,
melted.
13. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.
Courtesy of: Eagle Brand Sweetened Condensed Milk
AUTHOR: Marla |