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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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recipe and picture courtesy . makes 2 pies Ingredients:
1 cup fresh raspberries |
1/2 teaspoon sugar |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
1 cup (6 ounces) semisweet chocolate chips, melted and cooled |
2 graham cracker crusts (9 inches) |
chocolate curls and additional raspberries, optional |
Directions:
1. In a small bowl, combine raspberries and sugar; set aside.
2. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk and vanilla; mix well.
3. Add eggs; beat on low speed just until combined.
4. Divide cream cheese mixture in half.
5. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust.
6. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
7. Bake at 350° for 25-30 minutes or until center is almost set.
8. Cool on wire racks for 1 hour.
9. Chill for 4 hours or overnight.
10. Garnish with chocolate curls and raspberries if desired.
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