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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Chocolate Crumb Crust (recipe follows)
Filling
1/2 cup cocoa
1/4 cup butter, melted
3 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
3 eggs
2 tsp vanilla extract
Chocolate Glaze (recipe follows)
Heat oven to 300. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tbspful chocolate crumb crust mixture onto bottom of each cup.
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.
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.
Chocolate Crumb Crust: Stir together 1-1/2 cups vanilla wafer crumbs, 6 tbsp cocoa, 6 tbsp powdered sugar and 6 tbsp melted butter in medium bowl.
Chocolate Glaze: Melt 1 (12 oz) pkg Special Dark Chocolate Chips or semi-sweet chocolate chips with 1 cup (1/2 pt.) whipping cream and 1 tsp vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
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CHOCOLATE MINI CHEESECAKES
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Chocolate Crumb Crust (recipe follows)
Filling
1/2 cup cocoa
1/4 cup butter, melted
3 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
3 eggs
2 tsp vanilla extract
Chocolate Glaze (recipe follows)
Heat oven to 300. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tbspful chocolate crumb crust mixture onto bottom of each cup.
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.
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.
Chocolate Crumb Crust: Stir together 1-1/2 cups vanilla wafer crumbs, 6 tbsp cocoa, 6 tbsp powdered sugar and 6 tbsp melted butter in medium bowl.
Chocolate Glaze: Melt 1 (12 oz) pkg Special Dark Chocolate Chips or semi-sweet chocolate chips with 1 cup (1/2 pt.) whipping cream and 1 tsp vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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