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| | Fudge Truffle Cheesecake
Contributed by Helen. Thank-you!
"When the chocolate addict in you begs for a sweet fix, bake this fluffy chocolate cheesecake over a chocolate cookie crust. Decorate it with
even more cocoa delights, such as chocolate-dipped fruit or chocolate whipped cream."
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Makes: 14 servings
Ingredients:
 | 1 1/2 cups vanilla wafer crumbs |
| 1/2 cup confectioners' sugar |
| 1/3 cup unsweetened cocoa powder |
| 1/3 cup butter, softened |
| 2 cups semi-sweet chocolate chips |
| 3 (8 ounce) packages cream cheese |
| 1 (14 ounce) can sweetened condensed milk |
| 4 eggs |
| 2 teaspoons vanilla extract |
Directions:
| Preheat oven to 300 degrees F (150 degrees C)
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| In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press
ingredients into a 9 inch springform pan. |
| In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. |
| In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted
chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the
prepared crust. |
| Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you
remove it from the oven. |
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