Chocolate-Topped Raspberry Cheese Pie
Submitted by LINBRQQK75
2 (3 oz.)
packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
3 Tbl. lemon
1 tea. vanilla
1 c. fresh
or frozen raspberries
1 (6 oz.) packaged graham cracker crust
Chocolate Glaze (recipe follows)
Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well.
Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
Bake 30 to 35 minutes or until center is almost set. Cool.
Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz.) squares semi sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.