"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Scott's Fudge Truffle Cheesecake Recipe

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This recipe for Scott's Fudge Truffle Cheesecake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Crust (see below for recipe)
3 - 8 oz cream cheese (room tempature)
4 large eggs
2 tsp vanilla
1 can Eagle Brand sweetened condensed milk
2 cups milk chocolate chips (melted)

Directions:
Directions:
Crust: Mix 1 1/2 cups crushed graham crackers, 1/4 cup sugar, and 6 T of melted butter. Mix well and put into the bottom of spring-form pan.

Beat cream cheese until smooth. Add eggs one at a time until completely combined. Add vanilla and condensed milk. Add melted chocolate chips. Mix again until combined. Pour into crust. Bake in a 300 F oven for 1 hour and 5 minutes. During the last 15 minutes open the oven door and cover the cheesecake with foil to prevent cracking.

After baking remove cheesecake from oven and allow to cool for 10 minutes. With a thin bladed knife separate the crust from the wall of the spring-form pan. Allow to cool completely (approximately 1 hour). Remove cake from the pan. Wrap with plastic wrap and then in foil before storing in the freezer or refrigerator.

Personal Notes:
Personal Notes:
Properly wrapped cheesecakes can be frozen for up to one month.

 

 

 

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