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Lucky Mint Cheesecake:
1/2 cup (3 oz.s) semi-sweet chocolate chips
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk-DO NOT USE EVAPORATED MILK
1 tsp. vanilla extract
1 (6-oz.s) purchased chocolate flavored crumb pie crust
11 oz. cream cheese, softened
1/2 tsp. mint extract
Several drops green food coloring
1 egg
Preheat oven to 350. In small saucepan, melt chips with 1/3 cup of the Eagle Brand. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining Eagle Brand, 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 in refrigerator.
1/2 cup (3 oz.s) semi-sweet chocolate chips
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk-DO NOT USE EVAPORATED MILK
1 tsp. vanilla extract
1 (6-oz.s) purchased chocolate flavored crumb pie crust
11 oz. cream cheese, softened
1/2 tsp. mint extract
Several drops green food coloring
1 egg
Preheat oven to 350. In small saucepan, melt chips with 1/3 cup of the Eagle Brand. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining Eagle Brand, 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 in refrigerator.