Fudge Truffle Cheesecake Recipe
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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



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