Mini Chocolate Hazelnut Cheesecakes
From tuilelaith 11 years agoIngredients
- 1 1/2 cups crushed chocolate wafers shopping list
- 1/3 cup butter, melted shopping list
- 2 (8 oz.) packages cream cheese, softened shopping list
- 1/3 cup sugar shopping list
- 2 tablespoons Pillsbury BEST® All Purpose flour shopping list
- 2 large eggs shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 3/4 cup Jif® Mocha Cappuccino Flavored hazelnut Spread, divided shopping list
- 1 tablespoon unsweetened cocoa powder shopping list
How to make it
- HEAT oven to 325°F.
- Line 12 muffin cups with foil bake cups.
- Stir crushed wafers and melted butter in medium bowl until evenly moistened.
- Spoon 2 tablespoons crumb mixture into each bake cup.
- Press onto bottoms and 1/2 inch up sides of bake cups.
- Chill 15 minutes.
- BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy.
- Add eggs and vanilla, beating just until blended.
- Remove 2 cups cheesecake filling from bowl; set aside.
- Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
- SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust.
- Top evenly with plain cheesecake filling. (Bake cups will be very full.)
- Bake 16 to 18 minutes or until filling is set.
- Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
- REMOVE cheesecakes from pan; remove foil bake cups.
- Sprinkle surface of cheesecakes with cocoa powder.
- Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag.
- Microwave on HIGH 10 to 15 seconds to soften slightly.
- Cut very small corner off bottom of bag.
- Drizzle hazelnut spread over cheesecakes.
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