Eagle Brand Frozen Chocolate Mousse Pie

 Prep time: 20 minutes

Servings: 8

Ingredients:

• 2 cups (20 cookies) finely crushed creme-filled chocolate sandwich cookies
• 1/4 cup butter, melted
• 6 oz semi sweet chocolate chips, melted
• 14 oz Eagle Brand sweetened condensed milk
• 1½ tsp vanilla
• 1 cup whipping cream, stiffly whipped

Directions

1. Lightly butter 9" pie plate. Combine crumbs and butter. Press onto the bottom and up the side of the rim of the pie plate. Chill
2. In large mixing bowl, beat chocolate with Eagle Brand and vanilla until well blended. Chill for 10 to 15 minutes.
3. Fold in whipped cream. Pour into prepared crust. Freeze for 6 hours or until firm. Garnish as desired. Freeze leftovers.

Philadelphia Classic New York Cheesecake

 Prep time: 15 minutes

Bake: 1 hour 10 minutes

Makes 16 servings

Ingredients:

• 1 cup Honey Maid Graham Cracker Crumbs
• 3 Tbsp and 1/2 cup sugar
• 3 Tbsp butter
• 5 pkg Philadelphia Cream Cheese, softened 
• 3 Tbsp flour
• 1 Tbsp vanilla
• 1 cup Breakstone's Sour Cream
• 4 eggs

Directions:

1. Preheat oven to 325° F. Mix crumbs, sugar and butter: press onto bottom of 9" springform pan. Bake for 10 minutes.
2. Mix cream cheese, 1/2 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well, and add eggs one at a time at low speed. Mix until well blended. Pour over crust.
3. Bake for 1 hour and 5 minutes or until center is almost set. You can also bake at 300° F using a dark nonstick springform pan. Loosen cake from the side of the pan. Cool before removing from rim of the pan. Refrigerate for 4 hours or overnight.

Philadelphia White Chocolate Raspberry Swirl Cheesecake

 Prep time: 10 minutes

Bake: 40 minutes

Makes 8 servings

Ingredients

• 2 pkgs Philadelphia Original Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• 3 oz Baker's premium white baking chocolate, melted
• 6 oz or 9" ready-to-use chocolate flavor crumb crust
• 3 tbsp red raspberry preserves

Directions

1. Preheat oven to 350° F. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs. Mix until blended. Stir in white chocolate.
2. Pour into crust. Microwave preserves in a small bowl on High for 15 seconds or until melted. Dot top onto cheesecake with small spoonfuls of preserves. Cut through batter with spreading knife several times for a marble effect.
3. Bake for 35 - 40 minutes or until center is almost set. Cool or refrigerate for 3 hours or overnight.

Eagle Brand Peppermint Cheesecake Bars

Did you know that Eagle Brand has over 700 recipes for every occasion? You can join their recipe club at www.eaglebrand.com

Prep time: 12 - 15 minutes

Cooking time: 30 minutes

Makes 24 - 36 bars

Ingredients

• 14 oz Eagle Brand Sweetened Condensed Milk
•  1 stick of butter
• 2 cups (24 cookies) finely crushed creme-filled chocolate sandwich cookie crumbs 
• 8 oz cream cheese, softened
• 2 eggs
• 1 tbsp peppermint flavoring or crushed peppermint leaves
• 1 package chocolate mint candies, chopped
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 325°F. In a 13" x 9" baking pan, melt butter in oven. Sprinkle crumbs evenly over butter and pack mixture into the bottom of the pan. Bake for 6 minutes and let cool
2. In medium bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and peppermint. Mix well. Pour over the cooled crust and bake for 30 minutes or until set. Cool completely.
3. In heavy saucepan or microwave, melt chocolate chips and drizzle over the top of the bars. Sprinkle chopped chocolate mint candies over the top. Store covered in refrigerator.