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Mini Chocolate Cheesecake Recipe

We are all busy around here this week getting ready for my baby shower.  The six of us get so wrapped up in the event planning details, it’s rather sad.  Seriously, who gets together 4 days before the shower to stage food tables and centerpieces.  We do!

One of the things we’ll be featuring at the shower this weekend are mini-cheesecakes.  In preparation for the big event, I’ve been creating different cheesecake recipes.  After spending hours in the kitchen, I’ve developed a delicious chocolate cheesecake recipe.  Enjoy!

Chocolate Cheesecake Recipe
INGREDIENTS:

  • 3/4 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup finely chopped pecans
  • 3 teaspoons cocoa powder
  • 6 Tablespoons cold butter (no substitutes)
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 1/2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1.5 Tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sour cream
  • 6 ounces bittersweet or semisweet chocolate, melted and slightly cooled (I used 2 ounces of bittersweet and 4 ounces of semisweet)

DIRECTIONS:

  1. In a bowl, combine the flour, sugar, pecans and cocoa powder, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press into the bottoms of lined mini cupcake tins (I used about 1/4-1/2 teaspoon in each tin). Bake at 400 degrees F for 6-7 minutes or until edges are lightly browned.
  2. Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.
  3. In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Add the melted chocolate and sour cream and mix well.  Next, combine eggs and egg yolks; add to cream cheese mixture just until combined. Pour over crusts.
  4. Bake on middle rack at 325 degrees F for 25 minutes or until center is almost set (top of cheesecakes will start to crack). Cool on a wire rack for 10 minutes. Cool in refrigerator for at least one hour or overnight.

Makes about 48 mini cheesecakes.

November 22, 2011 - 3:25 pm

Cici - Can’t wait to try and make this but….What is the purpose of step 2?

November 22, 2011 - 7:50 pm

camberley - Hi Cici-

Thanks for your comment. Baking the cheesecake with water helps keep the oven moisture high and the heat gentle. This isn’t a necessary step, but helps the baking process by allowing the cheesecake to cook more slowly and evenly.

Hope this helps!
Camberley

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