Mini Holiday Chocolate-Topped Cheesecake
Source of Recipe
AOL Beta Newsletter
Recipe Introduction
Preheat oven to 350°
List of Ingredients
Filling:
3 eight ounce packages cream cheese softened to room temperature
3 large whole eggs
1 tablespoon vanilla flavoring (or try Amaretto for a real treat)
1 cup sugar
Crust:
3 cups finely crushed graham cracker crumbs
1/2 cup sugar
1 stick of butter or margarine, melted
Chocolate Topping:
8 ounces Nestles semi sweet chocolate morsels
3 or four tablespoons milk or half and half
Recipe
Prepare crust first and set aside. Begin by lining muffin tins with paper baking cups. In a large bowl, mix graham cracker crumbs, sugar and melted butter till well combined. Mixture will be crumbly, but if squeezed in your hands will form a soft ball. Place about one tablespoon of mixture into each muffin cup and press down firmly with your fingers.
In a large mixing bowl, using an electric mixer, beat softened cream cheese, vanilla and sugar together until fluffy. Add eggs one at a time, beating each separately just until combined. DO NOT over beat. Place about 1/4 cup of cheese filling in each muffin cup.
Bake in 350° oven for approximately 20 minutes. Watch carefully and remove from oven when tops just begin to look dry. Allow to cool for about 30 minutes.
Place chocolate morsels and milk in a microwave safe bowl. Microwave on high for approximately one minute or until chocolate morsels begin to melt. Remove from microwave and stir mixture with a large spoon. Careful here, it's HOT. Continue microwaving and stirring mixture at 30 second intervals until mixture is smooth and about the consistency of a thick cheese sauce. You may need to add a little more milk to get the right consistency.
Place one tablespoon of topping in center of each mini cheesecake and allow to cool completely. Place in refrigerator for at least 3 hours before serving. IF there are any leftovers, they should be covered and stored in the refrigerator.
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