• Check out this tasty Chocolate Chip Cheesecake recipe.

Ingredients

  • 2 (3-oz) packages of Cream Cheese, softened
  • 1 (14-oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 cup mini-chocolate chips (for variety chips can be replaced with any other melt able chip)
  • 1teaspoon flour
  • 1 (6-oz) Ready Crust Chocolate Pie Crust
  • Chocolate Glaze (recipe follows)
  • Chocolate Curls (optional)
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MEAL/COURSE Dessert
COOKING METHOD Oven
CUISINE American

Preparation

  1. Preheat oven to 350. With mixer, beat cheese until fluffy; gradually beat in Eagle Brand until smooth. Add egg and vanilla; mix well. Toss chips in flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
  2. CHOCOLATE GLAZE
  3. 1/4 cup of whipping cream
  4. 1/2 cup of mini-chocolate chips
  5. DIRECTIONS
  6. Melt chips in with whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.
  7. TIP: To prevent chocolate chips from floating down to the bottom of the pie add chips after baking cheesecake for a short period. Remove cheesecake from the oven after 5-10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

Rating

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