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    Chocolate covered cheesecake squares

    Source of Recipe

    TOH BB
    Chocolate-Covered Cheesecake Squares From Taste of Home
    1 cup graham cracker crumbs (club crackers)
    1/4 cup finely chopped pecans (walnuts)
    1/4 cup butter, melted

    2 packages (8 ounces each) cream cheese, softened (reduced fat)
    1/2 cup sugar (1/4 cup)
    1/4 cup sour cream (lo fat)
    2 eggs, lightly beaten
    1/2 teaspoon vanilla extract

    24 squares (1 ounce each) semisweet chocolate (choclate chips)
    3 tablespoons shortening
    Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
    In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
    Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
    In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
    Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 servings.




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