Mint Cheesecake
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 (6-ounce) purchased chocolate flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon 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 covered in refrigerator.
*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
Servings: 8
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