Mini Chocolate Chip Cheesecakes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Graham cracker crumbs,
1/3 cup: Sugar,
1/4 cup: Hersheys cocoa,
1/3 cup: Butter or margarine, melted
2 cup: Hersheys mini chips semi-s,
24 ounce: Cream cheese, softened, 3-8o
1 can: Eagle brand sweetened conde,
3: Eggs,
2 tsp: Vanilla,
Directions:
Recipe by: Borden, Hershey add
Heat oven to 300^. Paper-line or spray with cooking spray~* 30
muffin cups. Stir together crumbs, sugar, cocoa and butter;
press equal portions on bottom of prepared cups. In small
saucepan over low heat, melt 1 C. chips. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed
milk and melted chips until smooth. Add eggs and vanilla; mix
well. Spoon batter into cups. Top with remaining chips. Bake
20 minutes or until set. Cool; refrigerate. Refrigerate
leftovers. Make 2 1/2 dozen.
MINI CHIP CHEESECAKES: Omit melted chips - proceed as above.
~* If cooking spray is used, cool baked cheesecakes. Freeze 15
minutes; remove with narrow spatula.
Posted on Genie C04 T05 M171 by S.Kerr on 3/2/93, qbook format
Source from luhu.jp
Heat oven to 300^. Paper-line or spray with cooking spray~* 30
muffin cups. Stir together crumbs, sugar, cocoa and butter;
press equal portions on bottom of prepared cups. In small
saucepan over low heat, melt 1 C. chips. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed
milk and melted chips until smooth. Add eggs and vanilla; mix
well. Spoon batter into cups. Top with remaining chips. Bake
20 minutes or until set. Cool; refrigerate. Refrigerate
leftovers. Make 2 1/2 dozen.
MINI CHIP CHEESECAKES: Omit melted chips - proceed as above.
~* If cooking spray is used, cool baked cheesecakes. Freeze 15
minutes; remove with narrow spatula.
Posted on Genie C04 T05 M171 by S.Kerr on 3/2/93, qbook format
Source from luhu.jp