"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate- Covered Cheesecake Bites Recipe

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This recipe for Chocolate- Covered Cheesecake Bites, by , is from The Franczkowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Franczkowski
Added: Saturday, December 15, 2007


1 c. graham cracker crumbs
1/4 c. chopped pecans
1/4 c. butter, melted

2 (8-oz) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. grated orange peel
1/4 c. sour cream
1/2 tsp. vanilla
2 eggs

24 oz. semisweet chocolate, chopped
3 tbsp shortening

Heat oven to 300F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with nonstick cooking spray. In small bowl, combine all crust ingredients; mix well. Press in bottom of sprayed foil-lined pan.

In large bowl, beat cream cheese until smooth. Add all remaining filling ingredients; beat until smooth. Pour filling over crust.

Bake for 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze chedesecake about 2 hours until firm.

Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.

In small saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2 c. measuring cup.

Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.

Spoon about 1 tsp melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Number Of Servings:
Number Of Servings:
48 bites




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