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Black-Eyed Susan Cheesecakes Recipe

Things You'll Need

  • 24 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup REESE'S Peanut Butter Chips
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 3 tablespoons butter
  • 1/4 cup sliced almonds

How to Make

  • 1. Heat oven to 350°F. Line muffin cups with foil bake cups (2 inches in diameter*). Place one vanilla wafer, flat-side down, in bottom of each cup.
  • 2. Beat cream cheese and sugar on medium speed of mixer in large bowl. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoon cream cheese mixture into each muffin cup.
  • 3. Bake 15 minutes or just until set, but not browned. Cool.
  • 4. Place chocolate chips and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  • 5. Drop about 1 teaspoon of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate leftover cheesecakes. About 2 dozen cheesecakes.
  • * Cheesecakes may also be baked in 2-1/2 inch foil bake cups. Divide cheesecake mixture evenly into 18 cups. Bake 20 minutes or just until set, but not browned.