Tina's Black Forest Mini Cheesecakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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My friend and former co-worker, Tina, very kindly shared this family favorite recipe. I have made them many times over the years for parties. They are easy and always the first thing to go from the dessert table when I serve them. You can spread the batter out to as many as 24 muffin tins, if needed. Ingredients:
18 -24 vanilla wafer cookies |
2 (8 ounce) packages cream cheese, softened |
1 1/4 cups granulated sugar |
1/3 cup unsweetened cocoa powder |
2 tablespoons all-purpose flour |
3 large eggs |
1 cup sour cream |
1/2 teaspoon almond extract |
1 cup sour cream |
2 tablespoons granulated sugar |
1 teaspoon vanilla |
1 (21 ounce) can cherry pie filling, chilled |
Directions:
1. Preheat oven to 325°F.
2. Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
3. Place one cookie in the bottom of each baking cup.
4. In a large bowl, beat cream cheese until smooth.
5. Add sugar, cocoa, and flour, blending well.
6. Add eggs, beating well.
7. Stir in sour cream and almond extract.
8. Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
9. Bake 20-25 minutes, or until set.
10. Remove from oven and let cool 10 minutes.
11. Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
12. Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
13. Let cakes cool in pans about 30 minutes, then CHILL well.
14. Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
15. You may have extra pie filling left over.
16. Keep leftover cheesecakes chilled.
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