Perfect for Hallowen Death-by-Chocolate Cheesecake Bites
Time : 4 Hr(s) 15 Min(s) | 20 Min(s) Prep | 3 Hr(s) 55 Min(s) Cook
- three tsp. brown sugar
- one pinch sea salt
- 1/4 cup butter, melted
- one cup graham cracker crumbs
- 1/3 cup plus 2 Tbsp. granulated sugar
- one egg, room temperature
- 1/4 cup BAKER’S 100% Pure Cocoa Powder
- three pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, divided use
- one pkg. (8 oz.) PHILADELPHIA Cream Cheese, room temperature
- one Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream, room temperature
- one Tbsp. heavy cream, room temperature
Let’s Make It
1. Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway; place on the bottom rack in the oven. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring that your cheesecakes won’t crack.)
2. To make the crusts, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
3. Spoon the chocolate graham cracker mixture into 24 paper-lined mini muffin pan cups. Press crumbs onto bottoms of cups with your fingers or the back of a measuring spoon.
4. Melt 4 oz. of the semi-sweet chocolate using the instructions on the package; set aside.
5. To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and beat together for about 1 minute.
6. Crack the egg into a separate bowl. Add the egg to the cream cheese mixture; beat until blended. Scrape side of bowl.
7. Add the sour cream, heavy cream and melted chocolate and beat until everything is mixed together.
8. Spoon equal amounts of chocolate cheesecake batter into mini muffin pan cups. For easier portioning, use a small cookie scoop to evenly distribute the cheesecake batter.
9. Place the muffin tins on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
10. Bake for 20 to 25 minutes or until done. (The cheesecakes will be done when the sides look set, but the centers still jiggle slightly when nudged.)
11. Turn the oven off and prop the door open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
12. After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tins in the fridge to cool for at least 2 hours.
13. When you’re ready to serve, remove the mini cheesecakes from the muffin pan cups. (You may need to run a knife around the edges of the cups to loosen them.)
14. Melt 4 oz. of the remaining semi-sweet chocolate; drizzle over the tops of the cheesecake bites.
15. To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the tops of the cheesecake bites before serving.