Treat your guests to desserts of their very own with these pretty little cheesecakes. Made in muffin cups, they feature all the great flavour of a full-size swirl cheesecake – without all the fuss.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
3 Tbsp. butter, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 oz. Baker's Semi-Sweet Chocolate, melted, cooled
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How do I make it ?
Heat oven to 350ºF.
Combine graham crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese and sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour 1/2 cup batter into medium bowl; stir in melted chocolate. Spoon remaining batter evenly over crusts; top with chocolate batter. Swirl gently with toothpick or knife.
Bake 22 to 25 min. or until centres of cheesecakes are almost set. Remove from pan to wire rack; cool completely. Refrigerate 3 hours.
Kraft Kitchen Tips!
Prepare using chocolate wafer cookie crumbs.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 11 g
Cholesterol 90 mg
Sodium 270 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 14 g
Protein 5 g
12 servings, 1 cheesecake (71 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.