Wednesday, November 12, 2008
I think I will dedicate the next few days to Cheesecakes. They are so so so good and I make them so rarely that when I finally do make one every 4 or 5 months I appreciate them all the more. Lynsey requested this one...and the thing I love about these little Cheesecake Bites - they look so good and are so easy to create. They are perfect for parties or just to keep them in your freezer and pull one out when you need it....like if your kids were to rip the filling out of your couch, you might "need" one then. Or if for some reason you found paper towels soaked in chocolate milk thrown all over your walls, ceiling, furniture and floor...you probably would want to pull one out right about then...
Chocolate Covered Cheesecake Bites
* 1 cup graham cracker crumbs
* 1/4 cup finely chopped pecans
* 1/4 cup butter, melted
* 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
* 24 squares (1 ounce each) semisweet chocolate
* 3 tablespoons shortening
Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
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 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 49 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. Yield: 49 servings.