Saturday, December 4, 2010

Chocolate-Covered Cheesecake Bites

48 bites


  • Crust
  • 1  cup graham cracker crumbs
  • 1/4  cup chopped pecans
  • 1/4  cup butter, melted
  • Filling
  • 2  packages (8 oz each) cream cheese, softened
  • 1/2  cup sugar
  • 1  teaspoon grated orange peel
  • 1/4  cup sour cream
  • 1/2  teaspoon vanilla
  • 2  eggs
  • Coating
  • 24  oz semisweet chocolate, chopped
  • 3  tablespoons shortening


  1. 1Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
  2. 2In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
  3. 3Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
  4. 4Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
  5. 5In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
  6. 6Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
  7. 7Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

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