Fudge Truffle Cheesecake

Crust:
1 1/2 c Vanilla wafer crumbs
1/2 c Powdered sugar
1/3 c Hershey's cocoa
1/3 c Butter or margarine; melted
2 c Hershey's semi-sweet choco
24 oz Cream cheese; (3-8oz pkg),so
14 oz Eagle brand sweetened conden
4 Eggs
2 ts Vanilla

For Crust: In medium bowl, combine the crumbs, powdered sugar, cocoa and butter or margarine. Press firmly on bottom of (10-inch springform pan.

For Cake: Heat oven to 300 degrees.

In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well.

Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool: chill. Refrigerate leftovers.

Fudge Truffle Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.