~ german chocolate individual cheesecakes ~

Name: ~ German Chocolate Individual Cheesecakes ~
Prep time: 10 min
Cook time: 15 min
Yield: 22
Cuisine: German
Ingredients: 2 - 8 ounce(s) cream cheese, softened; 2/3 cup(s) sugar; 2 large eggs; 3 tablespoon(s) unsweetened cocoa; 1 teaspoon(s) vanilla; 22 - pecan sandy cookies - i use keebler; 1 - container - german chocolate pecan/ coconut frosting

206 Pinches 9 Photos

CJ *

Somewhere, PA

Updated on Feb 22, 2015

This is such a lovely recipe, I just had to share it with you. My Pastors wife brings these yummy treats to almost every dinner we have. Always a big hit. Well, I can never leave a recipe alone, so I've tweaked it some, to make it a bit more chocolaty. I also usually make my own topping. I cheated today, as I had a can of frosting in my pantry. Make these yummy personal sized cheesecakes for your next party or potluck...they're sure to be a hit for you too. Enjoy!

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 22 - 24

Ingredients

2 - 8 ounces cream cheese, softened
2/3 cup sugar
2 large eggs
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
22 - pecan sandy cookies - i use keebler
1 - container - german chocolate pecan/ coconut frosting

How To Make ~ german chocolate individual cheesecakes ~

Step 1

Preheat oven to 350 degree F. Line 22 cupcake paper with a pecan sandy. I use the foil type, have to put a little pressure on the cookie, but fits perfectly. ( you can actually get 24 cheesecakes out of this recipe, but there are only 22 cookies per package, If you have extra cookies, by all means make 24.)

Step 2

In a medium sized bowl, cream the cream cheese until fluffy. Add the sugar and mix well. Next add the eggs, one at a time, mixing well after each addition. Now, add the vanilla and cocoa powder. Turn mixer to low, until you have the cocoa blended in, or will fly everywhere. Once all is thoroughly blended and nice and creamy...spoon batter into liners evenly. I use a small gravy ladle. Just make sure each is 3/4 full. Tap each on counter to remove any air bubbles. I place on a baking tray or can place in cupcake tins. The foil liners keep them in place though on a sheet pan.
Step 3

Bake for 15 - 17 minutes. Cool completely.
Step 4

Now, frost and keep chilled until ready to serve. Enjoy!
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