CHOCOLATE CHEESECAKE SQUARES RECIPES
CHOCOLATE-CHEESECAKE SQUARES RECIPE | MARTHA STEWART
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Provided by Martha Stewart
Categories Brownie Recipes
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
- Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
- Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
- Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Nutrition Facts : Calories 302 g, FatContent 12 g, FiberContent 1 g, ProteinContent 6 g
CHOCOLATE-COVERED CHEESECAKE SQUARES RECIPE: HOW TO MAKE IT
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! —Esther Neustaefer, La Crete, Alberta
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 55 minutes
Cook Time 35 minutes
Yield 49 squares.
Number Of Ingredients 12
Steps:
- Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 141 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 12g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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