Chocolate raspberry cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cream cheese; softened |
| 14 | ounces | Can sweetened condensed milk |
| 1 | Egg | |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Fresh or frozen raspberries |
| 6 | ounces | Ready crust chocolate pie crust |
| Chocolate Glaze:; See below | ||
Directions
Heat oven to 350 F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or unti lcenter is almost set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1 oz.) squares semisweet chocolate with ¼ cup whipped cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. (shown with fresh raspberries on each slice.) MC formatting by bobbi744@...
Recipe by: Keebler Ready Crust/Eagle Brand recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 24, 1998