Ingredients: |
Ingredients: CRUST: 1 c. graham cracker crumbs 1/4 c. chopped pecans 1/4 c. butter, melted
FILLING: 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
COATING: 24 oz. semisweet chocolate, chopped 3 tbsp shortening
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Directions: |
Directions:Heat oven to 300ºF. 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. © |