I was going to post something different today, but this morning I learned that it is National Cheesecake Day. I’m so lucky that I recently made a cheesecake and can post it today. But first, start listening to this crazy cheesecake song that I found a couple of weeks ago and keep going around my house singing.
My sister Sheri sent this recipe to me quite some time ago since she knows that I love chocolate and mint together. This isn’t as rich as many cheesecakes, but it’s still good, and it’s very easy. I scattered some Andes candies bits on top, but you could drizzle more chocolate if you like. I used fat-free sweetened condensed milk and low-fat cream cheese. Ready to munch on some cheesecake? Try this one or check out one of my old posts of a GREAT cheesecake HERE . Lucky Mint Cheesecake
1/2 c. semisweet chocolate chips
1 (14-oz.) can sweetened condensed milk
1 t. vanilla extract
1 (6-oz.) chocolate crumb pie crust
11 oz. cream cheese, softened
1/2 t. mint extract
Several drops green food coloring
Preheat oven to 350º. In small saucepan, melt chips with 1/3 cup sweetened condensed milk. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, 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.