Chocolate Mini Cheesecakes

Name: Chocolate Mini Cheesecakes
Ingredients: 1/4 cupbutter or margarine (1/2 stick), melted; 1 cansweetened condensed milk (not evaporated milk) (14 oz.); CHOCOLATE CRUMB CRUST (recipe follows); 3 packagescream cheese (8 oz. each), softened; 2 teaspoonsvanilla extract; 3 eggs; 1/2 cupHERSHEY'S Cocoa; CHOCOLATE GLAZE (recipe follows)

This is the party-friendly version of cheesecake you've been looking for. These mini chocolate cups have all the rich flavor of a chocolate cheesecake, just in an easy, bite sized portion. Blend your favorite cookie into the crumb crusts and share these wonderful treats with all your guests.

SKILL LEVEL

Beginner

PREP

30 min

BAKE

35 min

Ingredients

Amount Per Serving

% DV *

Calories

350

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

2.0 g

8% DV

Sugars

22 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

10% DV

Amount Per Serving

% DV *

Calories

350

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

2.0 g

8% DV

Sugars

22 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

10% DV

1/4 cup

butter or margarine (1/2 stick), melted

1 can

sweetened condensed milk (not evaporated milk) (14 oz.)

CHOCOLATE CRUMB CRUST (recipe follows)

3 packages

cream cheese (8 oz. each), softened

2 teaspoons

vanilla extract

eggs

1/2 cup

HERSHEY'S Cocoa

CHOCOLATE GLAZE (recipe follows)

Directions

1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.

3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.

CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

Chocolate Mini Cheesecakes

Ingredients

Directions

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