Post by cuteascountry_Shortcake on Jun 24, 2005 15:44:43 GMT -6
I found this recipe in a Christian church cookbook from Columbia, MO.
I fixed this for our 39th anniversary party last weekend and everyone raved about it.
Fudge Truffle Cheesecake
Chocolate crumb crust:
1 1/2 c. vanilla wafer crumbs
1/2 c. powdered sugar
1/3 c. cocoa
1/2 c. margarine, melted
Chocolate Filling:
3 ( 8-oz. each) pkgs. cream cheese, softened
1 can ( 14 oz. ) Eagle Brand Sweetened Condensed Milk
1 ( 12-oz. ) pkg. semi-sweet chocolate chips, melted
4 eggs
2 tsp. vanilla
Heat oven to 300*F.
Prepare crust in mixing bowl. Press into a 9 inch spring form pan.
Beat cheese until fluffy. Gradually beat in condensed milk until smooth, then the remaining ingredients.
Pour filling over the chocolate crust in pan.
Bake 1 hour 5 minutes or until center is set.
Cool, garnish and then refrigerate.
Submitted to Nancy's Kitchen by LH
Printed in Nancy's Kitchen Newsletter 6/23/05
I fixed this for our 39th anniversary party last weekend and everyone raved about it.
Fudge Truffle Cheesecake
Chocolate crumb crust:
1 1/2 c. vanilla wafer crumbs
1/2 c. powdered sugar
1/3 c. cocoa
1/2 c. margarine, melted
Chocolate Filling:
3 ( 8-oz. each) pkgs. cream cheese, softened
1 can ( 14 oz. ) Eagle Brand Sweetened Condensed Milk
1 ( 12-oz. ) pkg. semi-sweet chocolate chips, melted
4 eggs
2 tsp. vanilla
Heat oven to 300*F.
Prepare crust in mixing bowl. Press into a 9 inch spring form pan.
Beat cheese until fluffy. Gradually beat in condensed milk until smooth, then the remaining ingredients.
Pour filling over the chocolate crust in pan.
Bake 1 hour 5 minutes or until center is set.
Cool, garnish and then refrigerate.
Submitted to Nancy's Kitchen by LH
Printed in Nancy's Kitchen Newsletter 6/23/05