Black forest mini cheesecakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Vanilla wafer cookies | |
| 16 | ounces | Cream cheese; softened |
| 1¼ | cup | Sugar |
| ⅓ | cup | Hershey's Cocoa |
| 2 | tablespoons | All-purpose flour |
| 3 | Eggs | |
| 8 | ounces | Dairy sour cream |
| ½ | teaspoon | Almond extract |
| Canned cherry pie filling chilled | ||
| 8 | ounces | Dairy sour cream |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla extract |
Directions
SOUR CREAM TOPPING
Heat oven to 325øF. Line muffin cups (2-½ inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese 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.
Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful 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. 1-½ to 2 dozen cheesecakes.
SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias