"Here's a creamy dessert that is simply luscious. My husband loves it," says Jean Smalls of Cooper City, Florida. "I'm proud to serve it to company because it always draws raves, I can make it ahead of time, then top with additional berries and chocolate curls just before serving."
- 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
- In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined.
- Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
- Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired. Yield: 2 pies (6-8 servings each).
Originally published as Two-Tone Cheesecake Pie in Country Woman July/August 2004
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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