Black Forest Mini Cheesecakes Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
24: Vanilla wafer cookies,
16 ounce: Cream cheese, softened
1 1/4 cup: Sugar,
1/3 cup: Hersheys Cocoa,
2 tbsp: All-purpose flour,
3: Eggs,
8 ounce: Dairy sour cream,
1/2 tsp: Almond extract,
Canned cherry pie filling, chilled
SOUR CREAM TOPPING
8 ounce: Dairy sour cream,
2 tbsp: Sugar,
1 tsp: Vanilla extract,
Directions:
Heat oven to 325
F. Line muffin cups (2-1/2 inches in diameter), with
foil bake cups. Place one 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. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.)
dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract;
stir until sugar is dissolved.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp
F. Line muffin cups (2-1/2 inches in diameter), with
foil bake cups. Place one 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. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.)
dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract;
stir until sugar is dissolved.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp