Gear up the holidays! ...and gear up the delicious recipes! Here's one from Folger's. Enjoy!
INGREDIENTS
Crisco® Original No-Stick Cooking Spray
1/2
cups
semi-sweet chocolate chips
1/2
cup
Folgers Classic Roast® Coffee
1/4
cup
butter
1
tablespoon
vanilla extract
2 (8 oz.)
packages
cream cheese, room temperature
1 (14 oz.)
can
Eagle Brand® Sweetened Condensed Milk
3
large eggs
1 (14 oz.)
can
whole cranberry sauce
DIRECTIONS
HEAT oven to 300°F. Coat 9-inch springform pan with no-stick cooking spray. Line bottom of pan with parchment paper.
MELT chocolate chips in small saucepan
with coffee, butter and vanilla, stirring occasionally until smooth.
Beat cream cheese in medium bowl with electric mixer until smooth. Add
sweetened condensed milk, chocolate mixture and eggs. Beat until creamy.
POUR cheescake mixture into prepared pan. Place in large roasting pan with sides. Add 4 cups water to roasting pan.
BAKE 60 to 65 minutes or until filling
is set. Cool. Cover with plastic wrap. Chill 8 hours before removing
from pan. Drizzle warm cranberry sauce over each cake slice.
CRANBERRY SAUCE
PLACE whole cranberry sauce in microwave-safe bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Stir until melted.
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