Double-decadent cheesecake Squares! Available in our new seasons best cookbook. I use these books for greeting cards, host gifts and stocking stuffers! 1978 Seasons Best® (Fall/Winter 2014) — $2.50 Includes 15 new, delicious appetizer, main dish and dessert recipes with full-color photos and step-by-step instructions. The Pampered Chef ® Double-Chocolate Cheesecake Squares Recipe 15 fudge-striped cookies, divided 1 cup (250 mL) semi-sweet chocolate morsels, divided 2 pkg (8 oz/250 g each) cream cheese 1/2 cup (125 mL) sugar 2 eggs 1 tbsp (15 mL) flour 1/2 tsp (2 mL) vanilla extract (see Cook’s Tips) Preheat oven to 350°F (180°C). Generously spray wells of Brownie Pan with nonstick cooking spray. Place one cookie into each well. Set remaining 3 cookies aside. Place ½ cup (125 mL) of the morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 30-45 seconds or until chocolate is almost melted, stirring after 30 seconds with Small Mix ‘N Scraper®. Stir until smooth. In Classic Batter Bowl, microwave cream cheese, uncovered, on HIGH 30-60 seconds or until softened. Add melted chocolate; whisk with Stainless Whisk until smooth. Add sugar, eggs, flour and vanilla; whisk until blended. Stir in remaining morsels. Using Medium Scoop, fill wells of pan evenly with chocolate mixture. Repeat until all the filling is used. (Wells will be very full, see Cook’s Tips.) Process remaining cookies in Manual Food Processor until chopped. Carefully remove blade from processor bowl and sprinkle cookie crumbs evenly over chocolate filling. Bake 18-20 minutes or until edges are firm and pull away slightly from sides of pan. Remove pan from oven to Stackable Cooling Rack; cool 5 minutes. Using Mini Nylon Serving Spatula, loosen squares from sides of pan and serve. Yield: 12 Per serving: U.S. Nutrients per serving (1 square): Calories 310, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 4 g Cooks Tip: Skip making a crust! A whole cookie fits in each well of the Brownie Pan to form the crust of these mini cheesecakes. (see Step 4) ¼ tsp (1 mL) Double-Strength Vanilla can be substituted for the vanilla extract. © 2014 The Pampered Chef used under license.
Posted on: Wed, 15 Oct 2014 13:35:04 +0000
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