Fudge Truffle Cheesecake

Hiya,

I actually got a request to post the recipe for Fudge Truffle Cheesecake. Not only does this look delicious but it taste delicious as well. It’s creamy texture is good for eating as a regular dessert or as something to offer at a get-together. It’s a crowd pleaser!

Ingredients:

• chocolate crumb crust
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1 (12 oz.) package semi-sweet chocolate chips or 8 (1 oz. squares semi-sweet chocolate, melted
• 4 eggs
• 1/4 cup coffee-flavored liqueur, optional (I never use it)
• 2 teaspoons vanilla extract

You want to pre-heat the oven to 300 degrees. Prepare chocolate crumb crust. 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. (This makes one 9-inch cheesecake)

Chocolate Crumb Crust:

In medium bowl, combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons confectioners’ sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.

*I give this a rating of 5 hugs!