Okay. I admit it. I'm all about easy. There are days when I want to just go all out and spend the day creating a huge meal. And there are times when I just want to hurry up and be done with it. Except I don't want anyone to know. This recipe comes from the Keebler Ready Crust people. It's easy but don't tell anybody.
Easy Chocolate Chip Cheesecake
1 (6 oz) Ready Crust Graham Cracker Pie Crust
2 packages (3 oz) cream cheese, softened
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini milk chocolate chips (semi-sweet can be substituted)
1 teaspoon flour
Chocolate Glaze (recipe follows)
Preheat oven to 350 degrees.
With mixer, beat cream cheese until it's fluffy. Gradually beat in sweetened condensed milk until it is smooth.
Add egg and vanilla. Mix well. Toss chips with flour; stir into cream cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.
Chocolate Glaze
1/2 cup mini milk chocolate chips
1/4 cup whipping cream
In small saucepan, over low heat, melt chocolate chips and whipping cream. Stir until thickened and smooth. Immediately spread over pie.
Serve chilled. Refrigerate leftovers.
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