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Black-Eyed Susan Cheesecakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories200
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium130 mg5% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars13 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories200
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium130 mg5% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars13 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds
  • 3 tablespoons butter
  • 2 packages cream cheese (8 oz. each) , softened
  • 24 vanilla wafer cookies

Directions

  • 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.

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