Wednesday, March 16, 2011
Hershey's Easy Chocolate Lover's Cheesepie
Why is it that most of the posts on this blog are sweet? Maybe because they are easy to make or maybe because I have a sweet tooth. Maybe because I just can't resist the recipes that bring comfort and make you fat. I don't know but I do know that Hershey's hit the nail on the head with this easy and not so fat free dessert.
The main players on the stage!
Start by beating the cream cheese and the sugar until mixed well. Add the vanilla and the eggs one at a time beating slow and well after each egg. That's pretty much all there is to the filling. MMMMM I love to taste the filling even if it does have raw eggs in it.
Add the 1 2/3 cups of chocolate chips and stir until they are incorporated pretty evenly.
Pour it into the pie shell and spread it to the edges. There is alot of filling in this recipe. I actually put a little in a ramekin because it seemed like too much for the pie shell. I just guessed at the cooking time for the ramekin, but I did bake it in the same way as the big pie after the pie came out of the oven.
Remove it from the oven and let cool!
Add the ganache (I actually made a little extra by adding 2 squares of semi sweet baking chocolate and 2 more Tbls. cream so it would be nice and thick on the pie) and spread it to the edges of the pie and if by chance you get in on your fingers (Oh, was that an accident?) just lick it off! I like to almost lick the bowl clean but I use a spatula instead of my fingers!
I just don't think there is anything I don't love about this pie. It's easy, it's pretty and it is just down right deeeeeeeelish! Try it out. I promise it will become one of your favorites too (Just ignore the calories) :)
Easy Chocolate Lover's Cheesepie
3 pkgs. (8 oz) cream cheese
3/4 cup sugar
1 tsp. vanilla
2 cups Mini Chocolate Chips
2 Tbls. whipping cream
1 extra serving size graham cracker crust (9 oz)
Heat oven to 450*
Beat the cream cheese and the sugar until well blended. Add the eggs one at a time, beating well after each. Add the vanilla. Stir in 1 2/3 cups of the chocolate chips. Pour into crust.
Bake for 10 minutes at 450. Without opening the door decrease the temperature to 250* and bake for 30 minutes or just until set. Remove from oven and cool on rack. Cool completely. Cover. Refrigerated until chilled.
Place remaining 1/3 cup of chocolate chips in a microwave safe bowl. Add the whipping cream. Microwave on high for 20-30 seconds. Stir until smooth. Cool slightly. Spread on top of cheesepie. Refrigerate at least 15 minutes. Cover