Hope your morning is going great!
Check out this recipe for "Mini Red Velvet Cheesecakes". So yummy and pretty fit for Dec/Jan/Feb my favorite months!
Prep Time
20 Minutes
Total Time
3:00 Hrs:Mins
Makes
16 servings
24 thin chocolate wafer cookies (from 9-oz package), crushed (1 1/4 cups)
3 tablespoons butter, melted
2 packages (8 oz each) plus 4 oz cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
2 tablespoons red food color
3 eggs
1/2 cup whipping cream
1 tablespoon granulated or powdered sugar
Chocolate curls, if desired
Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage:
Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.
Making Chocolate Curls:
Place a bar or block of chocolate on waxed paper. Make curls by pressing firmly against the chocolate and pulling a vegetable peeler toward you in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto cheesecake. Don’t have time to make chocolate curls? Sprinkle whipped cream with baking cocoa.
Nutrition Information:
1 Serving (1 Serving)Calories 290(Calories from Fat 170),Total Fat 19g(Saturated Fat 11g,Trans Fat 1/2g),Cholesterol 95mg;Sodium 210mg;Total Carbohydrate 23g(Dietary Fiber 0g,Sugars 18g),Protein 4g;
Percent Daily Value*:Vitamin A 15.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;Exchanges:1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;1/2 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 Fat;Carbohydrate Choices:1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe & Image from: www.bettycrocker.com
Enjoy!
xoxo
Simi
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