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Black Forest Mini Cheesecakes




Source of Recipe


Internet


List of Ingredients




24 vanilla wafer cookies
16-ounces cream cheese, softened
1-1/4 cups sugar
1/3 cup Hershey's cocoa
2 tablespoons all-purpose flour
3 eggs
8-ounces sour cream
1/2 teaspoon almond extract
1 can cherry pie filling

SOUR CREAM TOPPING

8-ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla

Heat oven to 325 degrees. Line muffin cups with foil bake cups. Place 1 vanilla wafer (flat-side down) in bottom of each cup.

In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract.

Fill each muffin cup almost full with batter. Bake 20 to 25 minutes, or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover, refrigerate leftover cheesecakes.

SOUR CREAM TOPPING: In small bowl, stir together sour cream, sugar and vanilla; stir until sugar is dissolved.

24 servings



Recipe