CHOCOLATE MINI CHEESECAKES
Source of Recipe
www
CHOCOLATE CRUMB CRUST (recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 pckg (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3 Eggs
2 tsp Vanilla extract
CHOCOLATE GLAZE (recipe follows)
1 Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
2 Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3 Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
4 CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.
5 CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze.
6 *If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
|
Â
Â
Â
|