Black Forest Mini Cheesecakes by Fred Ball

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SERVINGS

24 servings scale / convert

INGREDIENTS

24 vanilla wafer cookies
1 lb. cream cheese, softened
1-1/4 cups sugar
1/3 cup Hershey's Cocoa
2 tbsp. all-purpose flour
3 eggs
8 oz. dairy sour cream
1/2 tsp. almond extract
Canned cherry pie filling, chilled

Sour cream topping
8 oz. dairy sour cream
2 tbsp. sugar
1 tsp. vanilla extract

INSTRUCTIONS

Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

Sour cream topping:
In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tbsp. sugar and 1 tsp. vanilla extract; stir until sugar is dissolved.

CHEF COMMENTS

Recipe courtesy of Hershey Kitchens.

TAGS

blackforestcheesecake, cheesecakes, desserts add tags