 | | Marbled Cheesecake Valentine Hearts |
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2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
3 Tablespoon Butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14- ounce) can Eagle® Brand Sweetened Condensed Milk (NOT
evaporated milk)
3 eggs
2 tsp. Vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
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| Instructions |
| Preheat oven to 300°. Line 13x9-inch baking pan with heavy foil; set aside. Combine crumbs and butter; press firmly on bottom of foil-lined pan. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla: mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife metal spatula, gently swirl chocolate batter through vanilla batter to marble. Bake 45 to 50 minutes or until set. Cool. Chill at least 1 hour. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or, cut into bars. Store covered in refrigerator.
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| Servings: Makes about 12 (3-inch) hearts
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