Recipe: Triple Chocolate and Vanilla Cheesecake (with Oreo crust and chocolate glaze)
Desserts - CheesecakesTRIPLE CHOCOLATE AND VANILLA CHEESECAKE
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
4 large eggs
1/3 cup all purpose flour
1 tablespoon vanilla extract
2 (1 oz.) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe follows)
Heat oven to 350 degrees F.
Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan; set aside.
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 cooled cheesecake with Chocolate Glaze. Chill.
CHOCOLATE GLAZE
Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze)
2 (1 oz.) squares semi-sweet chocolate
1/4 cup heavy (whipping) cream
Melt chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake.
Makes 1 (9-inch) cheesecake
Source: Eagle Brand
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
4 large eggs
1/3 cup all purpose flour
1 tablespoon vanilla extract
2 (1 oz.) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe follows)
Heat oven to 350 degrees F.
Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan; set aside.
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 cooled cheesecake with Chocolate Glaze. Chill.
CHOCOLATE GLAZE
Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze)
2 (1 oz.) squares semi-sweet chocolate
1/4 cup heavy (whipping) cream
Melt chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake.
Makes 1 (9-inch) cheesecake
Source: Eagle Brand
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cheesecakes
Desserts - Cheesecakes
- Strawberry Swirl Cheesecake Bars (13x9-inch, graham cracker crust)
- Creamy Baked Chocolate Cheesecake (using sweetened condensed milk, graham cracker crust)
- Sour Cream Cheesecake (McCall's Great American Recipe Cards, 1973)
- Peanut Butter Chocolate Cheesecake Cups (using Splenda)
- Blueberry Cheesecake for Carb Counters
- Lemon Cheesecake with Raspberry Sauce (food processor)
- Amaretto Cheesecake (no crust)
- Green with Envy Cheesecake Bars (with chocolate crumb crust)
- Easy No-Bake Blueberry Cheesecake (using sponge cake)
- Triple-Chocolate Cheesecake for Karen
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute