Triple Chocolate and Vanilla Cheesecake
- Level: Easy
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 691
- Total Fat
- 50
- Saturated Fat
- 27
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 40
- Protein
- 13
- Cholesterol
- 205
- Sodium
- 498
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
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
Directions
- 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).