Anne Kearney (right) enjoys sharing sweet treats with her family.
When she’s looking for a sweet treat to share, Anne Kearney of Scranton, Pennsylvania turns to her favorite cheesecake recipe.
“I used to make Fudge Truffle Cheesecake for everyone’s birthday at work,” she writes. “I worked as a registered nurse for many years.
“I would put candles on the cheesecake just like on a birthday cake. Everyone loved it. And it’s so easy to make—that’s the best thing about it. There aren’t too many ingredients. This cheesecake is delicious, but you only need a small piece because it is so rich.”
According to Anne, "This is really easy to make. It's delicious, but you only eat a small piece."
Crust: Preheat oven to 300°. Combine all of the crust ingredients and mix well. Press the crust into the bottom of a greased springform pan. Bake at 300° for 15 minutes. Remove from the oven.
In a double boiler, heavy bottomed small saucepan or heat-proof bowl placed over a pan of boiling water, melt the chocolate chips. Remove from the heat, Add the cream cheese, sweetened condensed milk and VANILLA; stir to combine. Slightly beat the eggs in a bowl and add to the mixture. Blend well. Pour over the crust. Bake at 300° for about 1 hour to 1 hour 10 minutes or until the center is almost totally set. It will wiggle just slightly when done if you gently shake the pan. Turn the oven off and open the door and let the cake stand in the warm oven for 10 minutes, then place on a rack to cool. This gradual temperature change helps keep the top from cracking. Sometimes it cracks anyway, which is not a big deal. While the cake is still hot, carefully run a thin knife around the edge to make sure it is not sticking to the pan. Cool completely, remove carefully from the pan and serve. Top with a dollop of whipped cream, if desired.
Nutritional Information: Servings 16; Serving Size 1 piece (134g); Calories 470; Calories from fat 320; Total fat 35g; Cholesterol 145mg; Sodium 360mg; Carbohydrate 38g; Dietary Fiber 3g.
