Easy Chocolate Chocolate Chip Cheesecake Pie

My hubby loves chocolate and he loves cheesecake. Each year on his birthday and Valentine's Day I make him one of my famous from-scratch cheesecakes. They are enormous and take forever for him to eat (no one else in our family likes cheesecake). So this year, I experimented a little and came up with a quick, easy, homemade smaller version of his favorite dessert. He declared it to be absolutely amazing, and he says he looks forward to eating all eight small slices :-). This would be the perfect dessert to make when cooking dinner for a new mom or some one who is sick. It is delicious, easy, and the perfect size to share. 

Enjoy my friends! You are dearly loved by your Heavenly Father and prayed over! Zephaniah 3:17 reminds us that our Heavenly Father rejoices over us with singing! Wow! That humbles me with the knowledge that He loves me that much! How Awesome is our God!

Chocolate Chocolate Chip Cheesecake Pie

Makes ones 8-inch pie

INGREDIENTS for Cheesecake:

• 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
• 1 cup mini chocolate chips, divided
• 6 ounces cream cheese
• 1 14-ounce can sweetened condensed milk
• 1 egg
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla

INGREDIENTS for Chocolate Glaze:

• 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
• ¼ cup whipping cream (or milk)

DIRECTIONS:

Preheat the oven to 350 degrees.

Arrange 1/2 cup chocolate chips on the bottom of the crust.

Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.

Carefully pour on top of the chocolate chips in the crust.

Bake 350 degrees for 35-40 minutes, or just until set. Cool completely.

Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave for 45-60 seconds.

Pour over the cheesecake and then sprinkle the remaining 1/2 cup chocolate chips on top. Chill several hours before serving.

*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).