(Just got this recipe from my precious mama 🙂 Haven’t tried it yet but she says it’s luscious and my mama knows her desserts! )
Chocolate Raspberry Cheesecake with Pretzel Crust
2 cups crushed pretzel sticks
¼ cup melted butter
Stir together the ingredients. Press mixture on bottom and up sides of a lightly greased 9” pie plate.
Bake @ 350 for about 5-6 minutes. Remove and let cool before filling.
Filling
About 6 oz. softened cream cheese
1 can sweetened condensed milk
1 egg
3 Tbls. Lemon juice
1 tsp. vanilla
1 cup fresh or frozen raspberries
Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Mix in egg, lemon juice and vanilla.
Arrange raspberries on bottom of cooled crust. Slowly add cream cheese mix over fruit. Bake 25-30 minutes or until center is almost set. Cool. Top with chocolate glaze and chill.
Chocolate Glaze: In a small saucepan over low heat, melt 2 squares of semi-sweet baking chocolate with ¼ cup cream. Cook and stir until thickened and smooth. Remove from heat.
This is not low in calories, but it is delicious!!
