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Lucky Mint Cheesecake



  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk, divided
  • 1 teaspoon vanilla extract
  • 1 (6 ounce) chocolate flavor crumb pie crust
  • 11 ounces cream cheese, softened
  • 1/2 teaspoon mint extract
  • Several drops green food coloring
  • 1 egg


  1. Heat oven to 350 degrees F.
  2. In small saucepan, melt chips with 1/3 cup of the sweetened condensed milk. Stir in vanilla extract. Spread on bottom of pie crust.
  3. With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined.
  4. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.
  5. Bake for 25 minutes or until center is nearly set.
  6. Cool. Chill at least 3 hours.
  7. Store leftovers covered in refrigerator.

Yield: 8 servings


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