German Chocolate Cheesecake Tarts |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake tart recipe and came up with this. I hope you enjoy it. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 large eggs |
2 tablespoons cocoa powder |
1 teaspoon vanilla |
24 pecan sandies |
1 (15 ounce) can coconut pecan frosting (i use duncan hines) |
Directions:
1. Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan.
2. Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
3. Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
4. Bake for 17 minutes and allow tarts to cool completely.
5. Spread coconut pecan frosting on top of each and refrigerate.
6. Enjoy!
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