Makes 2 cheesecakes (16 servings total)
1 1/2 cups fresh or thawed lightly sweetened loose−pack frozen red raspberries 1 (14−ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 16 ounces cream cheese, softened 3 eggs 2 (6 ounce) purchased chocolate flavored crumb pie crusts Chocolate and white chocolate leaves and/or fresh raspberries, optional
Preheat oven to 350 degrees F.
In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the Eagle Brand into sieved raspberries; set aside.
With mixer, beat cream cheese, eggs and remaining Eagle Brand in large bowl. Spoon into crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours.
Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
1 1/2 cups fresh or thawed lightly sweetened loose−pack frozen red raspberries 1 (14−ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 16 ounces cream cheese, softened 3 eggs 2 (6 ounce) purchased chocolate flavored crumb pie crusts Chocolate and white chocolate leaves and/or fresh raspberries, optional
Preheat oven to 350 degrees F.
In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the Eagle Brand into sieved raspberries; set aside.
With mixer, beat cream cheese, eggs and remaining Eagle Brand in large bowl. Spoon into crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours.
Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
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