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Chocolate Mini Cheesecake
Makes 24 mini cheesecakes

 

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Ingredients
  • Chocolate Crumb Crust (recipe below)
  • 1/2 - cup Hershey's Cocoa
  • 1/4 - cup (1/2 stick) butter or margarine, melted
  • 3 - packages (8 ounces each) cream cheese, softened
  • 1 - can (14 ounces) sweetened condensed milk (not evaporated milk)
  • 3 - eggs
  • 2 - teaspoons vanilla extract
  • Chocolate Glaze (recipe below)

Directions

Preheat oven to 300�F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray. *

  1. Press about 1 tablespoonful Chocolate Crumb Crust mixture onto bottom of each cup.
  2. In a mixing bowl, stir together cocoa and 1/4 cup butter.
  3. Beat cream cheese until fluffy.
  4. Beat in cocoa mixture.
  5. Gradually beat in sweetened condensed milk.
  6. Beat in eggs and vanilla.
  7. Fill muffin cups with batter.
  8. Bake 35 minutes or until set.
  9. Cool 15 minutes; remove from pan to wire rack.
  10. Cool completely. Refrigerate.
  11. Before serving, spread with Chocolate Glaze. Allow to set.
  12. Serve at room temperature.

Chocolate Crumb Crust

Ingredients

  • 1-1/2 - cups vanilla wafer crumbs
  • 6 tablespoons Hershey's Cocoa
  • 6 tablespoons powdered sugar
  • 6 tablespoons melted butter or margarine

Directions

  1. In medium bowl, stir together vanilla wafer crumbs, Hershey's Cocoa, powdered sugar and melted butter or margarine.

Chocolate Glaze
Makes about 2 cups

Ingredients

  • 2 - cups (12-ounces package) Hershey's Semi-Sweet Chocolate Chips
  • 1 - cup (1/2 pt.) whipping cream
  • 1 - teaspoon vanilla extract

Directions

  1. In medium saucepan over low heat, melt  Hershey's Semi-Sweet Chocolate Chips with whipping cream and vanilla extract. 
  2. Stir until smooth. Use immediately.

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


 
 
 
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