Mini Chocolate Cheesecakes & Tuesday's Tip of the Day

Chocolate Cheesecakes

8 oz. Cream Cheese, softened

1/4 cup Granulated Sugar

4 squares Semi Sweet Baking Chocolate, melted

8 oz. Whipped Topping

Oreo Cookies

Strawberries for Garnish

Beat cream cheese, sugar, and chocolate until well blended.

Fold in the whipped topping.

Place 1 cookie on bottom of each paper-lined muffin cup.

Fill evenly with cream cheese mixture.

Refrigerate 2 hours or place in freezer for 1 hour.

Garnish with a dollop of whipped topping and a slice of fruit,

or perhaps some crushed oreo cookies.

Tuesday's Tip of the Day

Short on time?

Create a crust for your dessert by using a prepared cookie.

I use Oreo Cookies for the crust of my Mini Chocolate Cheesecakes.

No need to crush them or  mix them with anything.

I have also used Vanilla Wafers for the crust of Citrus flavored desserts.

There are so many varieties of cookies on the shelf of the supermarket.

Your imagination is your only limit!

German Sweet Chocolate Cheesecake

German Sweet Chocolate Cheesecake

2 4 oz. packages German Sweet Chocolate

2/3 cup milk

1/3 cup sugar

2 8 oz. packages softened cream cheese

7 cups whipped topping

Graham Cracker Crust

(google image)

Measure the 2/3 cup milk in a liquid measuring cup.

Take out 1/4 cup milk and place in a saucepan with the squares of chocolate.

Using low heat, melt the chocolate, stirring constantly.

Allow to cool slightly.

google image

Prepare graham cracker crust following the instructions on the box.

Press in the bottom and slightly up the sides of your spring-form pan.

Beat sugar into cream cheese. 

Add remaining milk and chocolate mixture and beat until smooth.

Fold into whipped topping, blending until smooth.

Spoon into crust. Spread until smooth.

Freeze until firm.

If you do not have a spring-form pan, you may half the recipe and prepare in a pie pan.

Scroll down to find a link to a printer friendly version of the recipe.

Click on 'no images' to remove my photos, then print.

Take care,

~Natalie

Tins and Treasures

Pumpkin Cheese Cake

Crust:
1 1/2 cups gram cracker crumbs
1/4 cup sugar
1/4 cup butter

Melt butter add to cracker and sugar mixture, press into spring form pan.

Three packages 8oz each cream cheese softened
1 can 14oz sweetened condensed milk
1 can 15oz. pure pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoons salt

Beat cream cheese till fluffy, slowly add milk till smooth, add pumpkin, eggs, syrup, cinnamon, salt, nutmeg.  Beat well pour into crust.  Bake 325 for 1 hour and 15 minutes.