Lucky Mint Cheesecake
Prep Time: 15 minutes 
Servings: 8

 Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece

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 a crumb 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. 

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