(by Shirley McNevich)
1 ready-made graham cracker crust
2 - 3oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1 cup mini chocolate chips (semi-sweet OR milk chocolate--your choice)
1 tsp. flour
Glaze: 1/2 cup mini chocolate chips; 1/4 cup heavy whipping cream
In a mixer add cream cheese--beat. Add Eagle milk--beat until smooth. Add egg and vanilla--beat until smooth. In a bowl add 1 cup mini chocolate chips and flour--toss to coat. Remove bowl from mixer--add coated mini chocolate chips--stir to mix. Pour batter into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool completely. Glaze: in a double boiler add 1/2 cup mini chocolate chips and the heavy whipping cream--stir/cook over low heat until thick and smooth. Cool slightly, then pour over the top of the cheesecake. Cool to room temperature, then refrigerate cheesecake overnight.
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