1 (16 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
2 eggs
1 teaspoon instant vanilla extract
1 1/2 cups milk
1 (2 fluid ounce) can evaporated milk
1/2 cup HERSHEY'S Cocoa Powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch pie glass baking pans.
In a large bowl, combine cream cheese and vanilla. beat cream cheese cheese mixture with electric mixer until fluffy.
Beat eggs, 1 at a time, into 2 1/2 cup of the evaporated milk mixture. Stir in sugar and vanilla extract. Fold into cream cheese mixture.
Pour mixture into prepared pie pan. Press the remaining milk mixture over cream cheese mixture, alternating with egg and cream cheese mixture.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean.
I used to make this all the time--$4.95 Most cookies are muffet- sized, so this is perfect. Light and airy. If I made it again, I'd double the sugar and use butter instead of oil. Perfect texture and hobcomb. Last but definitely not least, broken down at the bottom (didn't break down at the top), sort of like creme fraiche.
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