Triple Chocolate Cheesecake
Ingredients
- Crust:
- 3/4 cup (175 mL) toasted almonds
- 3/4 cup (175 mL) graham cracker crumbs
- 1/4 cup (50 mL) packed brown sugar
- 1/3 cup (75 mL) butter, melted
- Batter:
- 3 packages (250 g each) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 3 eggs
- 1/2 cup (125 mL) sour cream
- 2 tsp (10 mL) pure vanilla extract
- 4 oz (125 g) white chocolate, melted and slightly cooled
- 2 1/2 cups (625 mL) chopped, white and semi-sweet milk chocolate
Directions
Step 1:
Preheat oven to 300ºF (150ºC). Grease a 10” (25 cm) spring form pan. Line bottom of pan with a circle of parchment paper for easy removal.
Step 2:
Crust: Place almonds, graham cracker crumbs and brown sugar in food processor. Process until almonds are ground. Place in a small bowl and add melted butter. Stir with a fork to combine well. Press into bottom of prepared pan.
Step 3:
Batter: In a medium bowl, beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted white chocolate. Stir in chopped chocolate. Pour into prepared pan.
Step 4:
Bake in preheated oven 50-60 minutes, or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
Tip
Cake can be made 3 days ahead and refrigerated, or can be frozen for up to 3 weeks. Drizzle melted chocolate over cake for easy decoration.