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Black-Bottom Cheesecake Cups Recipe

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This recipe for Black-Bottom Cheesecake Cups, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, July 31, 2007


1 1/2 c flour
3/4 c sugar
1/3 c unsweetened cocoa
1 T instant espresso granules
1 tsp baking soda
1/2 tsp salt
1 c water
1/3 c prune butter
1 T white vinegar
2 tsp vanilla
8 oz nonfat cream cheese, softened
1/2 c sifted powdered sugar
1 egg
Vegetable cooking spray
1/2 c semisweet chocolate morsels
1/4 c chopped almonds

Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.
Beat cream cheese in a bowl at medium speed until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on wire rack; remove from pans, and let cool.
Combine 1/3 c pitted prunes, 1 tsp sugar and 2 tsp corn syrup in a food processor, process 5 seconds. With processor on, slowly add 2 T water through food chute; preocess until mixture is smooth, scraping sides of bowls frequently.

Number Of Servings:
Number Of Servings:
1 1/2 dozen




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