Chocolate Mini Cheesecakes

* Exported from MasterCook *

Chocolate Mini Cheesecakes

Recipe By : Hersheys
Serving Size : 1 Preparation Time :0:00
Categories : Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
chocolate crumb crust -- (recipe follows)
1/2 cup hershey's cocoa
1/4 cup -- (1/2 stick) butter
-- or margarine, melted
3 packages cream cheese 8 oz packs -- softened
1 can sweetened condensed milk 14 oz can -- not
evaporated
3 eggs
2 teaspoons vanilla extract
chocolate glaze -- (recipe follows)


1. 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.

2. 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.

3. 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. About 24 mini cheesecakes.

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.

Busted by: Barbra <Barbra@TheOffice.net>


Posted to RecipeLu by Kara9718 <Kara9718@aol.com> on Jan 23, 1998.





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