This quick dessert is both stunning and delicious. Chocolate chips are floating in a delicious cheesecake batter and topped with a rich chocolate glaze.
INGREDIENTS (for 8 servings):
- 2 (3 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup miniature milk chocolate chips (semi-sweet may be substituted)
- 1 teaspoon flour
- 1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust
-
- Chocolate Glaze:
- 1/2 cup miniature milk chocolate chips
- 1/4 cup whipping cream
PREPARATION:
Preheat oven to 350 degrees F. With mixer, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into pie crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Chocolate Glaze: Melt 1/2 cup mini-milk chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie. Serve chilled. Refrigerate leftovers.
Note:To prevent chocolate chips from floating to bottom of pie, sprinkle chips after baking cheesecake for 5 - 10 minutes.