Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 1/3 cup butter or margarine, melted

  3. 2 teaspoons granulated sugar Cheesecake Filling:

  4. 1 ( 1/4-ounce) envelope unflavored gelatin

  5. 2/3 cup water

  6. 2 (8-ounce) packages cream cheese, softened

  7. 1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, melted* and cooled

  8. 1 (14-ounce) can NESTLÉ CARNATION Sweetened Condensed Milk

  9. 1 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. For Crust: Mix graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom. For Cheesecake Filling: 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. 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.


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