Black Eyed Susan Cheesecakes Recipe
Details
- Time
- 25 minutes
- Skill Level
- Intermediate
- Yields
- 2 dozen cheesecakes
A classic southern favourite, HERSHEY'S CHIPITS Black Eyed Susan Cheesecakes are sure to be a hit! Try this recipe with your family today.
Ingredients & Directions
- Prep Time
- 10 minutes
- Bake Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
24vanilla wafer cookies
-
2 pkgs (8 oz each)cream cheese, softened (500 g)
-
1/2 cupgranulated sugar (125 mL)
-
2eggs
-
1/2 tspvanilla extract (2 mL)
-
1 cup
-
1/2 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (125 mL)
-
3 tbspsbutter (45 mL)
-
sliced almonds
Directions
Equipment Needed
Oven
Muffin Tin
Foil Baking Cups
Measuring Cups
Mixing Bowl
Mixer
Microwave-Safe Bowl
Microwave
Refrigerator
1
Preheat oven to 350°F (180°C). Line muffin cups with foil liners (2-inch/5 cm diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.
2
Beat cream cheese with sugar in a large bowl, using an electric mixer on medium speed. Add eggs and vanilla; beat well. Stir in peanut butter chips. Divide cream cheese mixture between prepared cups.
3
Bake for 15 minutes or just until set, but not browned. Cool.
4
Place chocolate chips and butter in a small microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each interval, just until chips are melted and mixture is smooth when stirred.
5
Spoon a small circle of the chocolate mixture onto centre of each cheesecake, to resemble the centre of the flower. Arrange almond slices around chocolate mixture to resemble petals. Chill until set.
