Chocolate Covered Cheesecake Bites
Read my review of this recipe.
Ingredients:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 12 ounces semisweet chocolate
- 3 tablespoons shortening
Directions:
Line a 9-in. square baking pan with foil and grease the foil. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze 4 hours or overnight.
In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 24 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Makes 24 squares.
Nutrition:
Substitutions:
If you want a crust, mix 1 cup graham cracker crumbs, 1/4 cup finely chopped pecans, 1/4 cup melted butter together and press into the bottom of the lined baking dish. Continue recipe as stated.
Recipe courtesy of Taste of Home.