Friday, February 16, 2007

Chocolate Truffle Cheesecake

This has 28g of fat per serving so I only make it for really special occasions! It is soooo good!

Chocolate Truffle Cheesecake
Kraft

1 1/4 cups Oreo Baking Crumbs
1/4 cup melted butter
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
6 squares BAKER'S Semi-Sweet Chocolate, melted and slightly cooled
1/4 cup coffee-flavored liqueur (optional)
3 eggs

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix baking crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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