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Home > Recipes > Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes
  • Beginner

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Prep Time:
28 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 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

  • SOUR CREAM TOPPING (recipe follows)
  • canned cherry pie filling, chilled
  • 1 container (8 oz.) dairy sour cream
  • 1/2 teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 18 to 24 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese, softened

Directions

1. Heat oven to 325°F. 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.

2. Beat cream cheese in large bowl 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.

3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon 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: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    1/18/2013

  • 4 stars

    2/9/2010

    These little cheesecakes were really easy to make and tasted great. I did make some adjustments because one of the people I was making them for cannot have anything with gluten in it. I used a gluten-free flour and used gluten-free cookies for the base and they tasted great. I also doubled the recipe for the sour cream topping to have enough for all of the cakes. Overall, a great recipe that everyone loved.

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