Difference between revisions of "Quick and Easy Chocolate Cheesecake Pie"
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* 2 cups Frozen non-dairy whipped topping, thawed | * 2 cups Frozen non-dairy whipped topping, thawed | ||
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# Heat oven to 350 °F. | # Heat oven to 350 °F. | ||
# In large bowl, beat [[cream cheese]] and [[granulated sugar|sugar]] on medium speed of electric mixer until well blended. | # In large bowl, beat [[cream cheese]] and [[granulated sugar|sugar]] on medium speed of electric mixer until well blended. | ||
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[[Category:Thanksgiving Pies and Desserts]] | [[Category:Thanksgiving Pies and Desserts]] | ||
| + | [[Category:Holiday Recipes]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
[[Category:Cheesecake Recipes]] | [[Category:Cheesecake Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Ingredients
- 2 pkgs (8 oz each) cream cheese, softened
- 3/4 cup Sugar
- 2 eggs
- 1/4 cup cocoa
- 1 1/2 tsp vanilla extract
- 1 Extra serving-size packaged graham cracker crumb crust (9 oz)
- 2 cups Frozen non-dairy whipped topping, thawed
Procedures
- Heat oven to 350 °F.
- In large bowl, beat cream cheese and sugar on medium speed of electric mixer until well blended.
- Add eggs; beat well.
- Add cocoa and vanilla, blending until smooth.
- Pour into crust.
- Bake 30 to 35 minutes or until almost set in center.
- Remove from oven to wire rack.
- Cool completely.
- Cover; refrigerate.
- Spread whipped topping over top; garnish as desired.
- Cover; refrigerate leftover pie.
