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Black Forest Mini Cheesecakesdesserts, cheesecakes 24 vanilla wafer cookies 16 oz cream cheese; softened 1 1/4 cup sugar 1/3 cup hershey's cocoa 2 tablespoon all-purpose flour 3 eggs 8 oz dairy sour cream 1/2 teaspoon almond extract 1 canned cherry pie filling - chilled ----SOUR CREAM TOPPING---- 8 oz dairy sour cream 2 tablespoon sugar 1 teaspoon vanilla extract Heat oven to 325øF. 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: 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. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias
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