Easy! Chocolate Cheesecake Cupcakes
1 (8 oz.) pkg. cream cheese, at room temperature1/2 cup white sugar
1 egg, at room temperature
1tsp. vanilla extract
2/3 cup semi-sweet chocolate chips
2TB butter
9 cookies (see note)
Crushed nuts (optional)
Mix cream cheese and sugar with electric mixer (or fork) until creamy. Mix in egg and vanilla. Beat on high for 1 minute.
Heat butter in bowl of double boiler until water just starts to steam, remove from heat and add chocolate. Stir every minute or two until it melts completely. Beat into cream cheese mixture.
Place 1 cookie in the bottom of each of 9 cupcake liners in a cupcake pan. Spoon in batter to 3/4 full. Top with crushed nuts. Bake at 350 degrees fir 20 minutes. Cool in fridge at least 3 hours.
In the picture, I used Girl Scout Dulce De Leche cookies and vanilla roasted almonds. They were fabulous.
Note:
Cookies that work: Vanilla Wafers, Girl Scout Dulce De Leche and trefoils, Chips Ahoy
Cookies that are not so good: Oreos. They get mushy and gross after a couple days in the fridge.
Cookies that DO NOT work: Girl Scout Samoas, or anything with chocolate on the bottom. The chocolate melts, then hardens and you can’t get the cupcake paper off!
Plain Cheesecake Variation: Use Vanilla Wafer cookies and leave out the butter and melted chocolate. Top with fresh fruit or pie filling. Makes 6.
April 8th, 2009 by admin | No Comments »