How to make it

  • Heat oven to 350 F.
  • With pastry brush, or paper towel, coat 36 mini muffin cups with melted margarine. Divide the graham cracker crumbs
  • evenly among the muffin cups. Gently shake pans until bottoms and
  • sides of cups are coated with graham cracker crumbs. Set aside.
  • 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.
  • Cool 15 minutes in pan. Run small knife around edge of each cup to loosen. Lift out cheesecakes. Top each cheesecake
  • with pecan half. Cool 30 minutes on wire rack. Cover and chill.
  • To Serve: Microwave caramel topping on HIGH for 10 seconds until
  • spoonable. Drizzle 1/2 teaspoon over center of each cheesecake.

Reviews & Comments 7

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  • hunnybe 6 years ago
    Wow
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    " It was excellent "
    bluewaterandsand ate it and said...
    I love this recipe and I will try it for sure.Sounds delicious!
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  • shandy 6 years ago
    What non-sugar diet? I have to much catching up to do with all these new recipes! =D
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    " It was excellent "
    shirleyoma ate it and said...
    WOW, you knew I'd love these!! got my 5
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  • jett2whit 6 years ago
    you sure know how to make somebody go off of their diets! shame shame shame! These sound so good!
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  • marriage 6 years ago
    Oh my gosh, yum, yum, yum. Thank you very much for sharing.
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  • sday5 6 years ago
    Do these come out of the muffin cups without much trouble?
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