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CRUST:
1-1/2 cups vanilla wafers, crushed into crumbs
1/2 cup confectioners' sugar
1/3 cup baking cocoa
1/3 cup butter or margarine, melted
FILLING:
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
Whipped cream and additional chocolate chips, optional
Combine all crust ingredients and press onto the bottom and 2 in. up the sides of a 9-in. springform pan; chill. For filling, beat cream cheese in a large mixing bowl until fluffy. Gradually add milk; beat until smooth. Add melted chips, eggs and vanilla; mix well. Pour into crust. Bake at 300° for 1 hour and 5 minutes. (Center will still jiggle slightly.) Cool for 15 minutes. Carefully run a knife between crust and sides of pan. Cool for 3 hours at room temperature. Chill overnight. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips if desired.
1-1/2 cups vanilla wafers, crushed into crumbs
1/2 cup confectioners' sugar
1/3 cup baking cocoa
1/3 cup butter or margarine, melted
FILLING:
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
Whipped cream and additional chocolate chips, optional
Combine all crust ingredients and press onto the bottom and 2 in. up the sides of a 9-in. springform pan; chill. For filling, beat cream cheese in a large mixing bowl until fluffy. Gradually add milk; beat until smooth. Add melted chips, eggs and vanilla; mix well. Pour into crust. Bake at 300° for 1 hour and 5 minutes. (Center will still jiggle slightly.) Cool for 15 minutes. Carefully run a knife between crust and sides of pan. Cool for 3 hours at room temperature. Chill overnight. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips if desired.
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