Chocolate-Covered Cheesecake Bites

(9)
  5 reviews
  • 1|hr|20|min prep time
  • 5|hr|55|min total time
  • 11 ingredients
  • 48 servings

Crust

1
cup graham cracker crumbs
1/4
cup chopped pecans
1/4
cup butter, melted

Filling

2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1
teaspoon grated orange peel
1/4
cup sour cream
1/2
teaspoon vanilla
2
eggs

Coating

24
oz semisweet chocolate, chopped
3
tablespoons shortening

Directions

  1. 1 Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
  2. 2 In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
  3. 3 Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
  4. 4 Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
  5. 5 In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
  6. 6 Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
  7. 7 Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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