Melted chocolate chips are all you need to transform plain cheesecake into a chocolate lovers treat. Slowly melt the chips so the mixture is smooth and silky.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2015
- 1 1/4 cup chopped shortbread cookies (about 5 round cookies)
- 3 tablespoons butter melted
- 1 1/2 cup HERSHEY'S CHIPITS SKOR Toffee Bits
- 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips
- 2 pkg (each 250 g) cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
MethodIn food processor, pulse cookies until in fine crumbs. In small bowl, mix together crumbs and butter until crumbs are moistened; press into bottom of each paper-lined well of 12-count muffin pan. Top evenly with 1 cup of the toffee bits. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips, stirring until smooth. Set aside to cool slightly.
While chocolate is cooling, in large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, just until combined. Stir in reserved melted chocolate. Spoon mixture over crusts, smoothing tops. Sprinkle with remaining toffee bits, pressing lightly to adhere.
Bake in 325?F (160?C) oven until edges are set and centres still jiggle slightly, 25 to 28 minutes. Let cool on rack; refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)
Tip from The Test Kitchen: For the smoothest results, soften cream cheese at room temperature for 1 hour before beating.
Nutritional facts per mini cheesecake: about
- Fibre 2 g
- Sodium 331 mg
- Sugars 38 g
- Protein 5 g
- Calories 495.0
- Total fat 35 g
- Potassium 78 mg
- Cholesterol 114 mg
- Saturated fat 19 g
- Total carbohydrate 44 g
- Iron 6.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 20.0