Fudge Truffle Cheesecake Prep: 15 min. + chilling Bake: 65 min. + cooling MAKES: 12-16 servings Ingredients CRUST: 1-1/2 cups vanilla wafer crumbs (about 45 wafers) 1/2 cup confectioners sugar 1/3 cup baking cocoa 1/3 cup butter, melted FILLING: 3 packages (8 ounces each) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 2 teaspoons McCormick® Pure Vanilla Extract 4 eggs, lightly beaten 2 cups (12 ounces) semisweet chocolate chips, melted and cooled Whipped cream and additional chocolate chips, optional Directions Combine all crust ingredients and press onto the bottom and 2-in. up the sides of a 9-in. springform pan; chill. For filling, beat the cream cheese, milk and vanilla in a large bowl until smooth. Add eggs; beat on low speed just until combined. Stir in melted chips. Pour into crust. Place pan on a baking sheet. Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and chocolate chips if desired. Yield: 12-16 servings.
Posted on: Sat, 18 Oct 2014 18:56:01 +0000