CHOCOLATE MINI CHEESECAKES

Ingredients

• CHOCOLATE CRUMB CRUST:
• 1-1/2 cups vanilla wafer crumbs
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons powdered sugar
• 6 tablespoons melted butter
• MINI CHEESECAKES:
• 1/2 cup unsweetened cocoa powder
• 1/4 cup (1/2 stick) butter, melted
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 eggs
• 2 teaspoons vanilla extract
• CHOCOLATE GLAZE:
• 12 oz semi-sweet chocolate, chopped OR 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup (1/2 pt.) whipping cream
• 1 teaspoon vanilla extract

Directions

DIRECTIONS:

1. Preheat oven to 300 F. (275 F for dark pans). Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*See note below*

2. MAKE CHOCOLATE CRUMB CRUST:
Stir together the vanilla wafer crumbs, cocoa powder, powdered sugar, and melted butter in medium bowl.

3. Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each muffin cup.

4. Mix together 1/2 cup 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.

5. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. (recipe follows). Allow to set. Serve at room temperature.

CHOCOLATE GLAZE:

In the top of a double boiler over barely simmering water, melt semi-sweet chopped chocolate or chocolate chips with whipping cream and vanilla extract. Stir until smooth. Use immediately.
Makes about 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

Makes about 24 mini cheesecakes.

Submitted 6/13/05.
Source: Adapted from Hershey's.
Submitted By: Meryl
merstarunicorn11@hotmail.com
CHOCOLATE MINI CHEESECAKES