Cake
Key Ingredients
Ingredients
- ●1 1/4 cups graham cracker crumbs
- ●1/3 cup butter or margarine, melted
- ●2 teaspoons granulated sugar
- ●1 envelope (.25 ounce) unflavored gelatin
- ●2/3 cup water
- ●2 packages (8 ounces each) cream cheese, at room temperature
- ●2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted* and cooled
- ●1 cup heavy whipping cream, whipped
- ●1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
Make It
Step 1
Mix graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom.
Step 2
Sprinkle gelatin over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatin dissolves. Remove from heat.
Step 3
Beat cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.
Step 4
*Follow melting directions on NESTLÉ package.
Step 5
Note: 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted for the 9-inch springform crust. Divide filling evenly; refrigerate as above.
