Rocky-road Cheesecake Cups Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B,
2 cup: Chocolate wafer crumbs, about 36 cookies
3 tbsp: Butter or margarine, melted
1 tbsp: Sugar,
1 package: (8 oz.) cream cheese, room temperature
1/3 cup: Sugar,
3 tbsp: Unsweetened cocoa powder,
2: Eggs,
1/2 cup: Dairy sour cream,
1/2 tsp: Vanilla extract,
1/2 cup: Miniature marshmallows,
1/4 cup: Chopped almonds,
Directions:
In a medium bowl, combine wafer crumbs, melted butter and 1
tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to
3-inch)muffin cups or 6-ounce custard cups. Refrigerate while
preparing filling. Preheat oven to 350-degrees. In a medium bowl,
beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder,
eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon
into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or
until set. Remove from oven; cool. Run a small spatula around edge of
each cheesecake to remove. Makes 14 individual cheesecakes.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C
Source from luhu.jp
tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to
3-inch)muffin cups or 6-ounce custard cups. Refrigerate while
preparing filling. Preheat oven to 350-degrees. In a medium bowl,
beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder,
eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon
into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or
until set. Remove from oven; cool. Run a small spatula around edge of
each cheesecake to remove. Makes 14 individual cheesecakes.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C
Source from luhu.jp