Fudge truffle cheesecake #1

Yield: 8 Servings

Measure Ingredient
3 packs (8-oz) cream cheese; softened
1 can (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk)
1 pack (12-oz) semi-sweet chocolate chips; melted
4 Eggs
¼ cup Coffee-flavored liqueur; optional
2 teaspoons Vanilla extract
1½ cup Vanilla wafer crumbs
½ cup Confectioners sugar
⅓ cup Unsweetened cocoa
⅓ cup Margarine or butter; melted

CHOCOLATE CRUMB CRUST

Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool.

Chill. Garnish as desired. Refrigerate leftovers.

Chocolate Crumb Crust: In medium bowl, combine 1-½ cups vanilla wafer crumbs (about 45 wafers), ½ cup confectioners sugar, ⅓ cup unsweetened cocoa and ⅓ cup margarine or butter, melted. Press firmly on bottom of 9-inch springform pan.

FROM "EAGLE BRAND ALL TIME

FAVORITE DESSERTS WITH EAGLE

BRAND CONDENSED MILK"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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