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Fudge Truffle Cheesecake




Source of Recipe


http://www.penzeys.com/cgi-bin/penzeys/recipes/AnneKearney2.html


List of Ingredients




Chocolate Crumb Crust
•11/2 Cups vanilla wafer crumbs
•1/2 Cup powdered sugar
•1/3 Cup NATURAL COCOA POWDER
•1/3 Cup melted butter

Cream Cheese Filling
•2 Cups semi-sweet chocolate chips
•3 8 oz. pkgs. cream cheese, softened
•1 14 oz. can sweetened condensed milk
•4 eggs
•2 tsp. PURE VANILLA EXTRACT

Recipe



Crust: Preheat oven to 300°. Combine all of the crust ingredients and mix well. Press the crust into the bottom of a greased springform pan. Bake at 300° for 15 minutes. Remove from the oven.

In a double boiler, heavy bottomed small saucepan or heat-proof bowl placed over a pan of boiling water, melt the chocolate chips. Remove from the heat, Add the cream cheese, sweetened condensed milk and VANILLA; stir to combine. Slightly beat the eggs in a bowl and add to the mixture. Blend well. Pour over the crust. Bake at 300° for about 1 hour to 1 hour 10 minutes or until the center is almost totally set. It will wiggle just slightly when done if you gently shake the pan. Turn the oven off and open the door and let the cake stand in the warm oven for 10 minutes, then place on a rack to cool. This gradual temperature change helps keep the top from cracking. Sometimes it cracks anyway, which is not a big deal. While the cake is still hot, carefully run a thin knife around the edge to make sure it is not sticking to the pan. Cool completely, remove carefully from the pan and serve. Top with a dollop of whipped cream, if desired.

Prep. time: 30 minutes (includes crust baking time)
Baking time: 60-70 minutes
Serves: 16

Nutritional Information: Servings 16; Serving Size 1 piece (134g); Calories 470; Calories from fat 320; Total fat 35g; Cholesterol 145mg; Sodium 360mg; Carbohydrate 38g; Dietary Fiber 3g.