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Recipe Black Forest Mini Cheesecakes (Pie)
Home Cooking
Required Ingredients:
- 24 vanilla wafer cookies
- 2 (8 ounce) packages cream cheese
- 1 1/4 cups white sugar
- 1/3 cup HERSHEY®'S Cocoa Powder
- 2 tablespoons all-purpose flour
- 3 eggs
- 1 (8 ounce) container sour cream
- 1/2 teaspoon almond extract
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- 1 (8 ounce) container sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
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- 1 (21 ounce) can cherry pie filling, chilled
Preparing/Cooking:
- Heat oven to 325 F.
- Line muffin cups (2-1/2 inches in diameter) with foil bake cups.
- Place one vanilla wafer (flat-side down) in bottom of each cup.
- Beat cream cheese in large bowl until smooth.
- Add sugar, cocoa and flour; blend well.
- Add eggs; beat well.
- Stir in sour cream and almond extract.
- Fill each muffin cup almost full with batter.
- Bake 20 to 25 minutes or until set.
- Remove from oven; cool 5 to 10 minutes.
- Spread heaping teaspoon Sour Cream Topping on each cup.
- Cool completely in pan on wire rack; refrigerate.
- Just before serving, garnish with cherry pie filling.
- Cover; refrigerate leftover cheesecakes.
- To make Sour Cream Topping: Stir together 1 container (8 oz.
- ) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
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