0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Prep: |
20 min |
| Cook: |
55 min |
| Yield: |
8-10 servings |
Ingredients
- 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
- 3 tbsps. butter, melted
- 4 (8 oz.) pkgs. cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 4 large eggs
- 1/3 cup Pillsbury BEST® All Purpose Flour
- 1 tbsp. vanilla extract
- 2 (1 oz.) squares semi-sweet chocolate, melted
- CHOCOLATE GLAZE:
- 2 (1 oz.) squares semi-sweet chocolate
- 1/4 cup heavy cream
Instructions
- HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
- BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.
- CHOCOLATE GLAZE:
- MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
691 |
| Total Fat |
50 g |
| Saturated Fat |
27 g |
| Carbohydrates |
52 g |
| Dietary Fiber |
1 g |
| Sugar |
40 g |
| Protein |
13 g |
| Cholesterol |
205 mg |
| Sodium |
498 mg |
