Chocolate Petite Cheesecakes
1 3/4 cups chocolate graham cracker crumbs (about twelve 2 1/2 x 5-inch
1/4 cup butter or margarine, softened
2 tablespoons sugar
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 package (12 oz.) semi-sweet chocolate chips, melted
1 cup whipping cream
1 teaspoon vanilla extract
1 can (21 oz.) cherry pie filling
Line a muffin pan with aluminum foil muffin cups. For crust, combine graham
cracker crumbs, butter and sugar in a medium bowl. Press a tablespoonful of
mixture into bottom of each muffin cup.
Preheat oven to 350° F. For filling, beat cream cheese in a large bowl until
fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after
each addition. Beat in melted chocolate chips. Add whipping cream and vanilla;
beat until smooth. Spoon about 1/4 cup filling over crust in each muffin cup.
Bake 18 to 22 minutes or until centers are set. Cool in
muffin pan. Remove cheesecakes from pan, chill overnight.
To serve, spoon one tablespoon pie filling in center of each cheesecake.
Yield: About 2 dozen cheesecakes.