Cheesecake ( chocolate pie )

Yield: 1 servings

Measure Ingredient
1 \N Pie crust shell
1 pack Cream cheese, softened 6 oz.
⅔ cup Powdered sugar
¾ teaspoon Vanilla extract
¾ cup Semi-sweet chocolate chips,
\N \N Melted 4 oz.
1½ cup Whipped topping, thawed
½ cup Pecan halves
\N \N Caramel ice cream topping

Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.

Randy Rigg

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