Saturday, October 25, 2008

Fudge Truffle Cheesecake

Fudge Truffle Cheesecake

Chocolate Crumb Crust:

In medium bowl, combine 1-1/2 cups vanilla wafer crumbs,
½ cup powdered sugar, ½ cup HERSHEY’S Cocoa and 1/3 cup
melted butter or margarine.
Press firmly on bottom of 9-inch springform pan.

Preheat oven to 300 F


2 cups (12-ounce package) HERSHEY’S Semi-Sweet Chocolate Chips
3 packages (8 ounces each) Cream cheese, softened
1 (14-ounce) can EAGE BRAND Sweetened Condensed Milk.
NOTE: Do NOT use evaporated milk.
4 eggs
2 teaspoons vanilla extract

In heavy saucepan, over very low heat, melt chips, stirring constantly.
In large mixer bowl, beat cheese until fluffy. Gradually beat in the
Sweetened condensed milk until smooth. Add melted chips and remaining
Ingredients, mix well. Pour into prepared crust. Bake approximately
One hour and 5 minutes, or until center is set. Cool, chill.
Refrigerate leftovers.

File #R015 D1 – C6

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