Somehow, it has been a month and one of my favourite days is upon me again.
Secret Recipe Club!
This month I was given The Savvy Kitchen to
stalk enjoy and had a really difficult time deciding what to make. I was teetering between lettuce wraps with amazing chicken in them or energy bites (something I’m sorely lacking right now) until I saw…
Oh! By the way, Amy (aka Savvy Kitchen) is now a new bride so make sure you stop by and say; “Congratulations” to her and her husband C:
Ingredients (Savvy Kitchen’s words are all in italics)
- 3/4 cup Original Bisquick® mix
- 3/4 cup sugar
- 1/4 cup green crème de menthe (I used creme de cacao because that’s what I had in the house)
- 3 eggs
- 2 packages (8 oz. each) cream cheese, softened
- 1/4 cup miniature semisweet chocolate chips (I used chopped chocolate, again, had it in the house)
- 2 tbsp. butter
- 1 cup milk chocolate
- Splash of milk
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
In 1-quart saucepan, heat topping ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.