Give this yummy mint-and-chocolate cheesecake a St.
Patrick's Day touch by piping melted chocolate into a shamrock shape on each
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
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
Preheat oven to 350 F. 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.