LUCKY MINT CHEESECAKE
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided use
1 teaspoon vanilla extract
1 (6-ounce) packaged chocolate-flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
several drops green food coloring
1 egg
Preheat oven to 350 degrees F.
In small saucepan, melt chips with 1/3 cup sweetened condensed milk. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined.
Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool.
Chill at least 3 hours.
Store leftovers covered in refrigerator.
*Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
NOTE: Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece.
Makes one (8-inch) cheesecake
Source: Eagle Brand
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided use
1 teaspoon vanilla extract
1 (6-ounce) packaged chocolate-flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
several drops green food coloring
1 egg
Preheat oven to 350 degrees F.
In small saucepan, melt chips with 1/3 cup sweetened condensed milk. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined.
Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool.
Chill at least 3 hours.
Store leftovers covered in refrigerator.
*Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
NOTE: Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece.
Makes one (8-inch) cheesecake
Source: Eagle Brand
MsgID: 3137457
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Happy St. Patrick's Day! - ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Happy St. Patrick's Day! - ...
Board: Daily Recipe Swap at Recipelink.com
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