Monday, April 7, 2014
Chocolate Chip Cheese Cake
Chocolate Chip Cheesecake
This is a wonderful cheesecake recipe and it is very easy to make.
The crust:
1 1/2 cups Graham Cracker Crumbs
1/3 cup cocoa
1/3 cup sugar
1/3 cup melted butter
The filling:
3 packages of cream cheese (8 oz. each) soften
1 can Sweetened Condensed Milk
3 eggs
2 teaspoons vanilla extract
1 cup semi sweet mini chocolate chips / divided
1 teaspoon All Purpose Flour
Heat oven to 350 F. In a bowl, combine graham cracker crumbs, cocoa,sugar and melted butter. Mix well. Press mixture evenly onto the bottom of a springform pan.
In a large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla.Mix well. In a small bowl, toss 1/2 cup of the mini chocolate chips with flour to coat.Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over the top. Bake 1 hour. Turn off the oven. Allow to cool in oven 45 minutes. Remove from oven and cool to room temperature. Refrigerate 6 hours before serving. Serves 10-12.
No Bake Key Lime Cream Pie
No Bake Key Lime Ice Cream Pie
3/4 cups graham cracker crumbs
1/4 cups finely chopped pecans
3 tablespoons (unsalted) butter melted
Filling
8 ounces cream cheese softened
1 can sweetened condensed milk
1/2 cups bottled key lime juice (I use Nellie and Joes brand)
1 container (8 oz) Cool Whip thawed
lime slices to garnish
Directions
1. Stir graham cracker crumbs, pecans and melted butter together in a bowl. Press graham cracker mixture into the bottom of a pie plate.
2. With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy. Add condensed milk and key lime juice and blend on medium speed until just combined, 30 seconds. Add 1 cup of the Cool Whip and blend on low speed for 15 seconds.
3. Pour mixture into pie plate. Cover with plastic wrap and freeze until firm. About 3 hours. Remove from freezer about 20 minutes before serving. Serve with a spoonful of Cool Whip and a slice of lime. Enjoy!
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