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Home > Recipes > Black-Eyed Susan Cheesecakes

Black-Eyed Susan Cheesecakes Recipe

Black-Eyed Susan Cheesecakes
  • Fun for Kids

  • Quick & Easy

  • Beginner

Find Similar Recipes:

Fun for Kids x Quick & Easy x Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x REESE’S Peanut Butter Cups x Easter x Mother’s Day x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cheesecake
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 180 -
Calories from Fat 0 -
Total Fat 13g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • Sliced almonds
  • 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
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 24 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese, softened

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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HERSHEY'S Kitchens Reviews

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  • 5 stars

    4/27/2013

    Big hit with everyone!

  • 5 stars

    4/4/2012

    This recipe was amazing! It was simple and easy and we had a lot of fun making it!

  • 4 stars

    11/13/2009

    Made these as a mini-dessert for my son's catering business. They were liked by everyon and disappeared.

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