Two-Tone Cheesecake Pie

Name: Two-Tone Cheesecake Pie
Ingredients: 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 large eggs, room temperature, lightly beaten; 1 cup (6 ounces) semisweet chocolate chips, melted and cooled; 2 graham cracker crusts (9 inches); Chocolate curls and additional raspberries, optional

9 ingredients

3 steps

Ingredients

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 large eggs, room temperature, lightly beaten
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
2 graham cracker crusts (9 inches)
Chocolate curls and additional raspberries, optional

Directions

1

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.
2

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.
3

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.