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McPhersonSentinel - McPherson, KS
  • Dessert recipe: Caramel Chocolate Cheesecake

  • Caramel Chocolate Cheesecake
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  • Ingredients
     
    * 3/4 cup toasted wheat germ
    * 2 packages (8 ounces each) reduced-fat cream cheese
    * 3/4 cup sugar
    * 1/3 cup baking cocoa
    * 4 egg whites
    * 1 teaspoon vanilla extract
    * 36 pecan halves
    * 3 tablespoons fat-free caramel ice cream topping
     
    Directions
     
    * Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside.
    * In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup.
    * Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.)
    * To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each. Yield: 3 dozen.
     
     

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