Black Forest Mini Cheesecakes

Posted on August 29, 2008
Filed Under Cakes, Cheesecakes, Chocolate Cakes, Chocolates |

Black Forest Mini Cheesecakes

Ingredients:

  • 24 Vanilla wafer cookies
  • 16 oz Cream cheese; softened
  • 1 1/4 cup Sugar
  • 1/3 cup Hershey’s Cocoa
  • 2 tbsp All-purpose flour
  • 3 Eggs
  • 8 oz Dairy sour cream
  • 1/2 tsp Almond extract
  • Canned cherry pie filling chilled

Sour Cream Topping Ingredients:

  • 8 oz Dairy sour cream
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract


Procedures:

  • Heat oven to 325 degrees F.
  • Line muffin cups (2-1/2 inches in diameter), with foil bake cups.
  • Place one vanilla wafer (flat-side down) in bottom of each cup.
  • In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well.
  • Add eggs; beat well. Stir in sour cream and almond extract.
  • Fill each muffin cup almost full with batter.
  • Bake 20 to 25 minutes or until set.
  • Remove from oven; cool 5 to 10 minutes.
  • Spread heaping teaspoonful sour cream topping on each cup.
  • Cool completely in pan on wire rack; refrigerate.
  • Just before serving, garnish with cherry pie filling.
  • Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
  • Sour Cream Topping Procedures:
  • In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract.
  • Stir until sugar is dissolved.

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