Easyanddeliciouschocolatechipcreamcheesepie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
• Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
• Bake 15-18 minutes or until edges are slightly browned. Enjoy!

Steps:

• In a bowl, beat the cream cheese until smooth.
• Gradually beat in sugar.
• Blend in the sour cream and vanilla.
• FOLD in the whipped topping.
• Stir in the chocolate chips.
• Spoon the mixture into the pie crust.
• Chill until set (at least 4 hours).
• Garnish with more whipped topping, chocolate shavings or fruit if desired.

Steps:

• Beat cream cheese and sugar in large bowl.
• Add eggs and vanilla and then stir in 1 2/3 cps chocolate chips.
• Pour into crust.
• Bake for 10 minutes in oven at 450°F.
• Reduce temperature to 250°F; (without opening door) continue to bake another 30 minutes.
• Cover, refrigerate when cooled off until thoroughly chilled.
• Place remaining 1/2 chips and whipping cream in a microwave bowl and microwave at (high 100%) 20 to 30 seconds or until chips are melted.
• When slightly cool; spread over top of the cheese pie.
• Put in refrigerator for 15 minutes or until topping is set.
• Cover if there is any left over cheese pie.
• Note: always stir chocolate halfway through heating it in a microwave to prevent it for scorching.

Steps:

• Microwave chocolate pieces at HIGH (100%) for 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred.
• In a medium mixing bowl, beat butter, sugar, cream cheese and milk until blended and smooth.
• Fold in melted chocolate.
• Fold in 2 cups whipped topping.
• Spoon into pie crust.
• Cover and refrigerate until firm, about 3 hours.
• Garnish with additional whipped topping & Chocolate curls, if desired.

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

Steps:

• Melt chocolate bar in milk over low heat.
• Cream together cream cheese and sugar. Add chocolate, then fold in cool whip.
• Put into pie crust.
• Freeze.

Steps:

• Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Chop 8 of the remaining cookies. Beat Neufchatel and sugar in medium bowl with mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until blended. Spoon into crust.
• Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down, into top of pie.

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

Steps:

• Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
• Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
• Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
• Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Steps:

• In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
• In a large bowl, beat together sugar and cream cheese.
• Add chocolate mixture and beat until smooth.
• Fold in whipped topping to blend.
• Spoon mixture into pie crust. Freeze about 4 hours to set.