Rocky-road cheesecake cups
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| 2 | cups | Chocolate wafer crumbs (about 36 cookies) |
| 3 | tablespoons | Butter or margarine; melted |
| 1 | tablespoon | Sugar |
| 1 | pack | (8 oz.) cream cheese; room temperature |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Unsweetened cocoa powder |
| 2 | Eggs | |
| ½ | cup | Dairy sour cream |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Miniature marshmallows |
| ¼ | cup | Chopped almonds |
Directions
In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar. Press onto bottoms and sides of 14 (2-½-to 3-inch)muffin cups or 6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to 350-degrees. In a medium bowl, beat cream cheese to soften; blend in ⅓ cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or until set. Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C