Fudge Truffle Cheesecake

Serves: 5
Total Calories: 1,271


Chocolate Crumb Crust:
1 1/2 cups vanilla wafers crumbs
1/2 cup powdered sugar
1/3 cup baking cocoa
1/3 cup melted butter

1 (12-ounce) package (2 cups) semi-sweet chocolate chips
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract


For Chocolate Crumb Crust:
Heat oven to 300°. Mix crumbs, sugar, cocoa, and butter firmly on bottom of 9-inch springform pan. Set aside.

For Filling:
In heavy saucepan over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until cheese center is set. Cool; chill. Refrigerate leftovers.

Fun Fact: In 1872, cream cheese was invented by American dairyman, William Lawrence of Chester, New York, who accidentally developed a method of producing cream cheese while trying to reproduce a French cheese called Neufchatel. Lawrence distributed his cream cheese in foil wrappers. He called his cheese Philadelphia Brand Cream Cheese, now a famous trademark. Kraft Cheese Company bought the brand in 1928. James L. Kraft invented pasteurized cheese in 1912, and that lead to the development of pasteurized Philadelphia Brand cream cheese. Kraft Foods still produces Philadelphia Cream Cheese, the most popular cheese used for making cheesecake today.

Nutritional Facts:

Serves: 5
Total Calories: 1,271
Calories from Fat: 762

This Fudge Truffle Cheesecake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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