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Ingredients
| graham cracker crumbs: 1 cup |
| pecans (chopped): 1/4 cup |
| salted butter: 1/4 cup (melted) |
| cream cheese: 2 8oz packages (softened) |
| granulated sugar: 1/2 cup |
| orange zest: 1 tsp |
| sour cream: 1/4 cup |
| vanilla extract: 1/2 tsp |
| eggs: 2 |
| semisweet baking chocolate squares: 24 oz (chopped) |
| multipurpose shortening: 3 Tbl |
Chocolate Covered Cheesecake Squares
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
300 min -
Servings
48 serving(s)
Tags
- Heat oven to 300ºF.
- Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
- Spray foil w/nonstick spray.
- In a small bowl, combine all crust ingredients; mixing well.
- Press into bottom of foil lined, sprayed pan.
- In a large bowl, beat cream cheese until smooth.
- Add all remaining filling ingredients; beat until smooth.
- Pour over crust.
- Bake at 300ºF.
- for 40 to 45 minutes or until edges appear set.
- Center will be soft but sets as it cools.
- Refrigerate until chilled, about 1 1/2 hours.
- Freeze until firm, about 2 hours.
- Lift cheesecake out of pan by lifting foil.
- Cut into 48 squares and place each square onto waxed paper.
- Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
- Cool slightly, 2 to 3 minutes.
- Put into a small 2-cup bowl.
- Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
- Place back onto waxed paper.
- Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
- Let stand until firm, about 20 minutes.
- Store in the fridge.
- Tips.
- Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
- You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
- Look in the cake decorating supplies department for dipping forks, which are angled for dipping.