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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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This makes 36 mini cheesecakes, again it depends on how many you eat as to how many this will serve. Enjoy Ingredients:
1 1/2 tbsp margarine, melted |
6 whole graham crackers, crushed |
2 packages (8 oz. each) cream cheese |
1/2 c. sugar |
1/3 c. unsweetened cocoa powder |
1 tsp vanilla |
2 whole eggs |
36 whole pecan halves |
6 tbsp caramel ice cream topping |
Directions:
1. Heat oven to 350 F.
2. With pastry brush, or paper towel, coat 36 mini muffin cups with melted margarine. Divide the graham cracker crumbs
3. evenly among the muffin cups. Gently shake pans until bottoms and
4. sides of cups are coated with graham cracker crumbs. Set aside.
5. Beat cream cheese with electric mixer until smooth. Add sugar, cocoa, and vanilla. Mix well. Beat in eggs until well blended. Spoon batter into muffin cups, dividing evenly. Bake 12 to 15 minutes or until filling is barely set.
6. Cool 15 minutes in pan. Run small knife around edge of each cup to loosen. Lift out cheesecakes. Top each cheesecake
7. with pecan half. Cool 30 minutes on wire rack. Cover and chill.
8. To Serve: Microwave caramel topping on HIGH for 10 seconds until
9. spoonable. Drizzle 1/2 teaspoon over center of each cheesecake.
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