There’s something about cheesecake. I know, I’ve written about this before. But it’s worth repeating. So many people speak of it reverently.
A few years back, I made a cheesecake for friends who invited us to their house for dinner. (I can’t seem to ever go to dinner empty handed.) Ever since then, whenever I run into the wife, she mentions that cheesecake. So, when she and her husband invited us for a Labor Day cookout, she didn’t have to say what she wanted. I knew. I complied.
She took a bite and her eyes rolled back into her head. Well, not exactly, but you get the idea. I almost felt guilty because it’s so easy to make. Try it out. You’ll see.
- 6 oz. cream cheese, softened
- 1 14 oz. can of sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup mini chocolate chips, divided
- ¼ cup whipping cream
- 1 teaspoon flour
- 1 ready-made chocolate pie crust
Pour into the crust.
Bake for 35 minutes or until the center springs back when you lightly touch it. Cool then top with the glaze.
To make the glaze, combine ½ cup of the mini chocolate chips with ¼ cup whipping cream in a microwave-safe bowl. Heat on high for 30 seconds and stir until smooth. It may take a little longer, depending on your microwave. Spread over the pie and refrigerate.
Then sit back and let the compliments wash over you like an ocean wave. J