Fudge Truffle Cheesecake from EAGLE BRAND®

Be sure to serve this rich chocolate cheesecake with a bottomless cup of full-flavored java.

Original recipe makes 1 9-inch cheesecake

Ingredients

Chocolate Crumb Crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
 
Filling:
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted*
4 large eggs
2 teaspoons vanilla extract

  • PREP

    15 mins

  • COOK

    1 hr 5 mins

  • READY IN

    1 hr 20 mins

Directions

  1. Heat oven to 300 degrees F. Combine wafer crumbs, powdered sugar, cocoa and butter in medium bowl. Press firmly onto bottom and 1/2 inch up side of ungreased 9-inch springform pan.
  2. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan.
  3. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.

Nutrition

Calories: 1018 kcal
Carbohydrates: 76.2 g
Cholesterol: 236 mg
Fat: 64.3 g
Fiber: 4.3 g
Protein: 15.5 g
Sodium: 517 mg

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