Ingredients
- 3/4 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1/4 cup cocoa
- 1/2 cup nuts, finely chopped (pecans/walnuts)
- 24 ounces. cream cheese, room temperature
- 10 ounces white chocolate, melted
- 1 tin sweetened condensed milk
- 4 eggs
- 1 cup jumbo or regular milk chocolate chips
Directions
Mix together first five ingredients for the crust. Press into bottom and 1/3 way up the side of a greased, round, 9 inch springform pan.
Bake in preheated 350 degrees. oven for 10 to 15 minutes, or until lightly browned. Remove from oven. Lower heat to 300 degrees.
Whip cream cheese in mixer, using large bowl, until fluffy. Melt white chocolate in microwave on 50% power for about 2 to 3 minutes and mix into cream cheese on medium speed. Pour in the sweetened condensed milk slowly, while continuing to beat on medium speed. Add eggs, one at a time, on medium speed. Stir in the chocolate chips. Pour mixture into prepared crust and bake for 1 hour, 15 minutes, approximately. Cake should be firm (may be a touch jiggly in the middle) but not browned or cracking). Remove from oven and cool on rack. Refrigerate till cold before removing pan and glazing.
Glaze with 1887 Fudge Sauce or other topping of you choice.
Note: On occasion, when we do a brunch type breakfast, we'll prepare one of these cheesecakes. It's always a big hit! A little bit of excess at breakfast, but a great dessert anytime.
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Submitted 6/13/05.
Source: The Little Blue House B&B, Lewiston, New York
Submitted By: Marlen
matchlessm@aol.com
Double Whammy Chocolate Cheesecake