Mini chocolate chip cheesecakes
Mini chocolate chip cheesecakes
Ingredients/Components
- graham cracker crumbs
- sugar - 1/3 c
- eggs - 3 item
- pkg - 2 oz
- vanilla extract - 2 tsp
- butter or margarine, melted - 1/3 c
- can Eagle Brand sweetened condensed milk - 1 oz
How to make mini chocolate chip cheesecakes:
Heat oven to 300°. Paper-line or spray with cooking spray 30 muffin cups*. Stir together crumbs, sugar, cocoa and butter; press equal portions on bottom of prepared cups. In small saucepan over low heat, melt 1 cup chips. In larger mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon batter into cups. Top with remaining chips. Bake 20 minutes or until set; cool. Refrigerate. Refrigerate leftovers. Makes 2 dozen.*Freeze 15 minutes; remove with narrow spatula.
Recipe categories: Desserts, Cakes, Cupcakes.
Rating:
Related ingredients:
sugar, water, all-purpose flour, margarine, yellow cake mix, instant vanilla pudding, box white cake mix, softened butter 1 stick
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