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* Exported from MasterCook *
Fudge Truffle Cheesecake
Recipe By :Maria's Cottage, Mineola, Texas
Serving Size : 12 Preparation Time :0:00
Categories : Volume 5-04 Apr. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Hershey's semi-sweet chocolate chips
[one 12-ounce package]
24 ounces cream cheese -- softened
[Three 8-ounce packages]
14 ounces sweetened condensed milk -- (One can)
4 eggs
2 teaspoons vanilla extract
Chocolate Crumb Crust:
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup Hershey's cocoa
1/3 cup butter -- melted
Chocolate Crumb Crust: In a medium bowl, stir together wafer crumbs, powdered
sugar, cocoa, and butter. Press firmly onto bottom of 9-inch springform pan.
Heat oven to 300 degrees F.
Put chocolate chips in a microwave-safe bowl. Microwave on high (100%) 1-1/2
minutes; stir. If necessary, microwave at high, 15 seconds at a time, stirring
after each heating, just until chips are melted and smooth when stirred.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla;
mix well. Pour into prepared chocolate crumb crust.
Bake 1 hour and 5 minutes or until center is set. Remove from the oven to wire
rack. With knife, loosen cake from side of pan. Cool completely; remove side of
pan. Refrigerate before serving.
Serves 10 to 12.
Recipe found on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 26 April 2002.
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Per Serving (excluding unknown items): 437 Calories; 31g Fat (62.5% calories
from fat); 9g Protein; 32g Carbohydrate; trace Dietary Fiber; 155mg Cholesterol;
311mg Sodium. Exchanges: 1 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates.
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