Rocky-Road Cheesecake Cups 2 c Chocolate wafer crumbs (about 36 cookies)
3 tb Butter or margarine; melted
1 tb Sugar
1 pk (8 oz.) cream cheese; room temperature
1/3 c Sugar
3 tb Unsweetened cocoa powder
2 Eggs
1/2 c Dairy sour cream
1/2 ts Vanilla extract
1/2 c Miniature marshmallows
1/4 c Chopped almonds
In a medium bowl, combine wafer crumbs, melted butter and 1
tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to
3-inch)muffin cups or 6-ounce custard cups. Refrigerate while
preparing filling. Preheat oven to 350-degrees. In a medium bowl,
beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder,
eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon
into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or
until set. Remove from oven; cool. Run a small spatula around edge of
each cheesecake to remove. Makes 14 individual cheesecakes.
Rocky-Road Cheesecake Cups printer friendly version located here. (Just the recipe. Nothing else.)
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