Chocolate Mini Cheesecakes Recipe

Chocolate Mini Cheesecakes Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
1: Chocolate crumb crust, (see
1/2 cup: Hersheys cocoa,
1/4 cup: Butter or margarine, melted
24 ounce: Cream cheese, softened
14 ounce: Eagle brand sweetened conde,
3: Eggs,
2 tsp: Vanilla,

Directions:

Recipe by: Hershey/Bordon add, Irrisistible Chocolate Desserts
Heat oven to 300. Paper-line or spray with cooking spray
24 muffin cups (2 1/2 inches). Press 1 heaping tablespoons of
crumbs onto bottom of each cup. Stir together cocoa and butter.
Beat cheese until fluffy; beat in cocoa mixture. Gradually beat
in sweetened condensed milk. Beat in eggs and vanilla. Spoon
into cups. Bake 35 minutes or until set. Cool (see note). Spread
Chocolate Glaze over top. Refrigerate 24 hours. Makes 24 cheesecakes

Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer crumbs,
6 tablespoons each melted butter or margarine, powdered sugar and
Hershey Cocoa.

Chocolate Glaze: Melt 2 cups (12 ounce pkg) Hersheys Semi-Sweet
Chocolate Chips with 1 cup whipping cream and 1 teaspoon vanilla.
Stir until smooth. Use immediately.

Note: If cooking spray is used, cool baked cheesecake. Freeze 15
minutes; remove with narrow spatula.

Printed in Family Circle 11/23/93


Source from luhu.jp