Difference between revisions of "All to Myself Cheesecakes"

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m (Text replace - "Directions" to "Procedures")
 
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* 2 teaspoons [[shortening]]
 
* 2 teaspoons [[shortening]]
  
== Directions ==
+
== Procedures ==
 
# Split cookies, keeping filling on one cookie.
 
# Split cookies, keeping filling on one cookie.
 
# Line muffin pans with foil baking cups.
 
# Line muffin pans with foil baking cups.
Line 25: Line 25:
 
# In a small saucepan, melt [[chocolate]] pieces with [[shortening]] over low heat, stirring frequently.
 
# In a small saucepan, melt [[chocolate]] pieces with [[shortening]] over low heat, stirring frequently.
 
# Drizzle over baked cheesecakes.
 
# Drizzle over baked cheesecakes.
# Cover and chill.
+
# Cover and chill==References==
 
+
<references/>
[[Category:North American cuisine]]
 
 
[[Category:Cheesecake Recipes]]
 
[[Category:Cheesecake Recipes]]
 
[[Category:Cream cheese Recipes]]
 
[[Category:Cream cheese Recipes]]
 
[[Category:Semi-sweet chocolate Recipes]]
 
[[Category:Semi-sweet chocolate Recipes]]
 
[[Category:Egg Recipes]]
 
[[Category:Egg Recipes]]

Latest revision as of 16:46, 15 July 2012

Description

Purchased from the Watson Estate in McKinney, Texas in 1991. This is incredible. I make it frequently. It is a huge hit at the office. Dated 1976.

Ingredients

Procedures

  1. Split cookies, keeping filling on one cookie.
  2. Line muffin pans with foil baking cups.
  3. Place filling covered cookie in bake cups, filling side up.
  4. Set aside.
  5. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
  6. Beat in eggs just until well mixed.
  7. Spoon cream cheese mixture into bake cups.
  8. Crush remaining cookies and sprinkle over cream cheese mixture.
  9. Bake, uncovered, in 325°F oven for 25 minutes.
  10. Cool.
  11. In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently.
  12. Drizzle over baked cheesecakes.
  13. Cover and chill==References==