Wednesday, November 12, 2008

Treats...Day Seven

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 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 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.


bensey said...

yummy yum yum! i'm hoping someday i will be enough of a culinary artist to pull off these babies. my mouth is watering RIGHT NOW.

Rachel Chick said...

"I want to eat your blog." (That needs to be said like a vampire, by the way.) "I want to eat your blooooggggggg!"

Emily said...

I am going to have to stop looking at your blog...I am starting to crave all these yummy treats. (like I really need the calories)

campblondie said...

I'm lovin the treat thing, yuuummm!

Luke and Katie said...

Andrea, you are amazing!! I can't get over all of the baking that you do! I don't bake, it's not in my blood (yet), but after reading your blog, I may just have a new hobby to take up! Thanks for all the inspiration!

Rachel H. said...

Are you seriously doing something every day?? PLEASE tell me these are some random pictures from the past--


Marci Ward said...

I made these for Thanksgiving tomorrow and the are so yummy!! I had to sample before I gave them to a bunch of family. So thanks for the great idea! You are an amaizing cook, thanks for sharing all these yummy recipes! Happy Thanksgiving.