Chocolate Mini Cheesecakes
Ingrediënten
- CHOCOLATE CRUMB CRUST recipe below
- ½ cup HERSHEY’S Cocoa
- ¼ cup butter or margarine melted
- 3 packages cream cheese softened(8 oz. each)
- 1 can sweetened condensed milk 14 oz. (not evaporated milk)
- 3 eggs
- 2 teaspoons vanilla extract
- CHOCOLATE GLAZE
Instructies
- Heat oven to 300°F.
- Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*
- Press about 1 tablespoonful 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.
Notes / Tips / Wine Advice:
CHOCOLATE CRUMB CRUST:
In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY’S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.
CHOCOLATE GLAZE:
In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. 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.
