When the girls got to my house, this was the first thing we went for. There were other warm appetizers and tasty treat options, but I couldn’t wait any longer. It was just as amazing as what I had hoped, and everyone else thought so too. It disappeared before we even had time to turn on the movie of the night. I would have made another one, but it wouldn’t have been ready in time. Next time I’ll know to buy enough to make two right from the start!
Check out what they are saying about this recipe over at All Recipes:
“Whip cream and shaved chocolate top this off. Wonderful. Wonderful. Wonderful.”
Well if three wonderfuls don’t convince you, I don’t know what will!
12 ounces Philadelphia cream cheese, room temperature
1/2 cup Domino white sugar
3 eggs, room temperature
3 tablespoons heavy whipping cream
2 tablespoons coffee-flavored liqueur (such as Kahlua)
3 (1 ounce) squares milk chocolate, coarsely chopped
1/2 cup heavy cream
1 cup Cool whip whipped cream for garnish (optional)
2 tablespoons Shaved chocolate, to garnish (optional)
Preheat oven to 300 degrees F (150 degrees C).
In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.