Wednesday, January 28, 2015

Fudge Truffle Cheesecake

A friend of mine made this cheesecake many years ago and it still remains a favorite at our house. Put some cool whip on top because it's rich!!


Crust:
1-1/2 c vanilla wafer crumbs
1/2 c confectionary sugar
1/3 c cocoa
1/3 c melted butter
Mix all together and pat out in a greased 9 inch spring form pan. Chill while mixing the filling.
Filling:
 
3-8 oz. Cream cheese, room temperature
14 oz. can cream of condensed milk
2 c semi-sweet chocolate chips, melted
4 eggs
2 tsp. vanilla
Beat cream cheese until fluffy. Gradually add milk, then chips, eggs and vanilla. Mix well and pour into the pan and bake at 300 for 1 hour and 5 minutes. Center will jiggle slightly. Cool for 15 minutes. Carefully run a knife between crust and sides of pan. Cool for 3 hours at room temperature. Chill over night. Serve with cool whip.
 
 

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