Title: Rocky-Road Cheesecake Cups
Categories: Lowcal
Yield: 14 Servings
| 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.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C