Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee butter, melted | ||
| ⅔ c. crushed Hy-Vee graham crackers | ||
| 1 (8 oz) pkg Hy-Vee cream cheese, softened | ||
| ½ c. Hy-Vee sugar | ||
| ¼ c. Hy-Vee unsweetened cocoa powder | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 1 Hy-Vee large egg | ||
| 24 Hy-Vee pecan halves | ||
| 4 tbsp. caramel ice cream topping |
Directions
- Lightly grease 24 mini muffin cups with non-stick cooking spray. Combine melted butter and graham cracker crumbs. Divide crumb mixture evenly among muffin cups, about 1 rounded teaspoon each; press mixture down slightly to compact. Set aside.
- Beat cream cheese until smooth. Add sugar, cocoa powder and vanilla. Mix until smooth and combined, scraping down sides of bowl. Add egg and beat until well-blended.
- Spoon cheesecake batter into a one-gallon zip-top plastic bag; cut bottom corner at an angle. Pipe cheesecake mixture into muffin cups, filling just to the top of muffin cup, about 1-1/2 teaspoons.
- Bake in 350-degree oven 14 to 16 minutes or until filling is barely set. Cool 15 minutes in pan. Place 1 pecan half on top of each cheesecake. Refrigerate 30 minutes or until well-chilled or ready to serve. Run small knife around edge of each cup to loosen. Lift out cheesecakes and drizzle with caramel topping.
Recipe Source:
Hy-Vee Seasons Holiday Entertaining Cookbook.