Mini Chocolate Cappuccino Hazelnut Cheesecakes
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
37
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 cups
Chocolate Wafer (crushed)1 cup
Butter (melted)1 cup
Sugar2 large
Egg1.5 tsps
Vanilla Extract (ps.)1 tbsps
Unsweetened Cocoa PowderDirections:
1
HEAT oven to 325 degrees F
2
Line 12 muffin cups with foil bake cups
3
Stir crushed wafers and melted butter in medium bowl until evenly moistened
4
Spoon 2 tablespoons crumb mixture into each bake cup
5
Press onto bottoms and 1/2 inch up sides of bake cups
6
Chill 15 minutes
7
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy
8
Add eggs and vanilla, beating just until blended
9
Remove 2 cups cheesecake filling from bowl; set aside
10
Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth
11
SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust
12
Top evenly with plain cheesecake filling
13
(Bake cups will be very full
14
) Bake 16 to 18 minutes or until filling is set
15
Cool in pan on wire rack 30 minutes
16
Cover and chill 1 hour or overnight
17
REMOVE cheesecakes from pan; remove foil bake cups
18
Sprinkle surface of cheesecakes with cocoa powder
19
Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag
20
Microwave on HIGH 10 to 15 seconds to soften slightly
21
Cut very small corner off bottom of bag
22
Drizzle hazelnut spread over cheesecakes