Easy Recipe Finder
Recipe Feeder
1 1/2 cups vanilla wafer crumbs, crushed
1/2 cup confectioners sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups chocolate chips (1 cup each semi-sweet and white) - If you can find the chocolate-white swirled ones, use 2 cups of that.
3 8oz packages cream cheese
1 14oz can sweetened condensed milk
4 eggs
2 teas. vanilla extract
Preheat oven to 300F
In a mixing bowl, mixed together crushed vanilla wafers, confections sugar, cocoa and butter by hand. Press ingredients into a 9 inch spring-form pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large mixing bowl, beat cream cheese until fluffy with electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs and vanilla, Beat on low until ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300F for 1 hour, 10 minutes**. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Refrigerate overnight, then serve. This cheesecake can be made ahead and frozen. Thaw before serving.
** ovens vary - start checking at 1 hour if your oven runs hot. I bake mine for 1 hour, 10 minutes. It should still have a little jiggle in the middle - about the size of a 50 cent piece.
1/2 cup confectioners sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups chocolate chips (1 cup each semi-sweet and white) - If you can find the chocolate-white swirled ones, use 2 cups of that.
3 8oz packages cream cheese
1 14oz can sweetened condensed milk
4 eggs
2 teas. vanilla extract
Preheat oven to 300F
In a mixing bowl, mixed together crushed vanilla wafers, confections sugar, cocoa and butter by hand. Press ingredients into a 9 inch spring-form pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large mixing bowl, beat cream cheese until fluffy with electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs and vanilla, Beat on low until ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300F for 1 hour, 10 minutes**. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Refrigerate overnight, then serve. This cheesecake can be made ahead and frozen. Thaw before serving.
** ovens vary - start checking at 1 hour if your oven runs hot. I bake mine for 1 hour, 10 minutes. It should still have a little jiggle in the middle - about the size of a 50 cent piece.
