Chocolate and Vanilla Swirled Cheesepie |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a rich, creamy cheesecake pie and best of all it's quick and simple. It's from Hershey's Kitchens. I clipped it off the back of their Special Dark chocolate chips package. Ingredients:
2 (8 ounce) packages cream cheese |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 eggs |
1 graham cracker crust (9 oz) |
1 cup hershey's special dark chocolate chips |
1/4 cup milk |
2 tablespoons seedless red raspberry jam |
Directions:
1. Heat oven to 350.
2. Beat cream cheese, sugar and vanilla in mixing bowl until well blended and smooth. Add eggs, mix thoroughly. Spread 2 cups batter in crust.
3. Place chips in medium microwave safe bowl. Microwave at medium power 1 minute, stir. Microwave at 15 second intervals until chips are melted and smooth. Cool slightly.
4. Add chocolate and nilk to remaining batter, blend thoroughly.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Gently swirl with a knife for a marbled effect.
6. Bake 30-35 minutes or until center is almost set. Cool, refrigerate for several hours or overnight.
7. Warm raspberry jam in microwave and drizzle over pie if desired (do it- it's great).
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