Chocolate Petite Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 24 |
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I got the recipe from one of the Spirt of Christmas books , book 14 that Leisure Arts publishes once a year Ingredients:
1 3/4 cups chocolate graham cracker crumbs, about 12 2 x 5 cracker |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons sugar |
2 (8 ounce) packages cream cheese |
4 eggs |
12 ounces semi-sweet chocolate chips, melted |
1 cup whipping cream |
1 teaspoon vanilla extract |
1 (21 ounce) can cherry pie filling |
3/4 cup sugar |
Directions:
1. Line a muffin pan with aluminum foil muffin cups.
2. To make crust, mix graham cracker crumbs, butter, and sugar in a bowl.
3. Press a tablespoonful of mixture into bottom of each muffin cup.
4. Preheat oven to 350 degrees.
5. For filling, beat cream cheese in a bowl until fluffy.
6. Beat in sugar gradually.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in melted chocolate chips.
9. Add whipping cream and vanilla; beat until smooth.
10. Spoon about 1/4 cup filling over crust in each muffin cup.
11. Bake 18 to 22 minutes or until centers are set.
12. Cool in muffin pan.
13. Remove cheesecakes from pan; chill overnight.
14. To serve, spoon 1 tablespoon pie filling in center of each cheesecake.
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