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Add a photoServings: 12
Ingredients
- 1 1/2 c. finely crushed cream filled chocolate sandwich cookies (about 18 cookies)
- 3 tbsp. butter, melted
- 4 (8 ounce.) pkg. cream cheese, softened
- 1 (14 ounce.) can Eagle Brand sweetened condensed lowfat milk
- 4 Large eggs
- 1/3 c. flour
- 1 tbsp. vanilla extract
- 2 (1 ounce. sq.) semi-sweet chocolate, melted
Directions
- Preheat oven to 350 degrees. Combine crumbs and butter. Press firmly on bottom of 9 inch pan. In large mixer bowl beat cheese till fluffy. Gradually beat in sweetened condensed lowfat milk till smooth. Add in Large eggs, flour and vanilla; mix well.
- Divide batter in half. Add in chocolate to 1/2 of batter. Bake 50-55 min or possibly till cake springs back when lightly touched. Cold. Top with chocolate glaze. Refrigeratethoroughly. Chill leftovers.
- Chocolate Glaze: In small saucepan over low heat, heat 2 (1 oz) squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir till thickened and smooth. Remove from heat. Spread over cheesecake. Makes about 1/3 c.. Glaze can be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 490 | |
| Calories from Fat 323 | 66% |
| Total Fat 36.78g | 46% |
| Saturated Fat 20.9g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 344mg | 14% |
| Potassium 337mg | 10% |
| Total Carbs 31.65g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.99g | 18% |
| Protein 11.07g | 18% |
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