It’s time for Karen’s Killer Fixin’s!
Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is FUDGE TRUFFLE CHEESECAKE.
Beyond creme brulee, cheesecake is my absolute favorite dessert. I haven’t met a cheesecake I didn’t like! 🙂
As a result, I’m constantly on the lookout for different recipes for these wonders of deliciousness. Add fudgy chocolate to cheesecake? I’m sooooo there. The hard part is waiting for the refrigerator set up!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 55 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
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FUDGE TRUFFLE CHEESECAKE
[9-inch cheesecake]
Chocolate Crumb Crust (Recipe below)
2 cups (12 oz.) semi-sweet chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (NOT evaporated milk)
4 eggs
2 tsp. vanilla
Heat oven to 300 degrees. Prepare Chocolate Crumb Crust (below); set aside. In heavy saucepan, over very low heat, melt chocolate chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
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CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]
In medium bowl, combine 1-½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup powdered (baking) cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch springform pan.
NOTE: I don’t own a springform pan. If you’re making this for the boss or a special event, you might want to own one. The springform pan makes it easier to serve, and it looks pretty when dished up. If it’s for your family, they’re not going to care if it looks pretty and uniform…as long as it’s on their plate. 🙂
That looks delicious, Karen! You can’t go wrong with cheesecake. I love that your recipe is fast and easy.
You’ll have to let me know if you make the cheesecake and how you like it, Sharon. 🙂
That sounds incredible. What size pan did you use? I don’t have a springform pan either, but I have used a 10 inch fluted pie pan or flan pan for my Huckleberry Cream Cheese Pie.
Hi, Mari. Gotta love our cheesecake, right? Since it makes a 9-inch cheesecake in the springform pan, I’d use a 9-inch cake or pie pan. A 10-inch might work but the larger size would mean a thinner cheesecake (just by volume) and you’ll have to adjust cooking time accordingly. Be interested in hearing how it works if you try it.
Good luck!