Friday, 1 February 2008

Chocolate Covered Cheesecake Squares

    Crust
    1 cup graham cracker crumbs
    1/4 cup finely chopped pecans
    1/4 cup butter, melted

    Filling
    2 packages (8 ounces each) cream cheese, softened
    1/2 cup sugar
    1/4 cup sour cream
    2 eggs, lightly beaten
    1/2 teaspoon vanilla extract

    Coating
    24 ounces semisweet chocolate, chopped
    3 tablespoons shortening

  • Line a 9-in. square baking pan with foil and grease the foil. 
  • In a small bowl, combine the graham cracker crumbs, pecans and butter. 
  • Press into prepared pan; set aside.
  • In a large bowl, beat the cream cheese, sugar and sour cream until smooth. 
  • Add eggs and vanilla; beat on low speed just until combined. 
  • Pour over crust. 
  • Bake at 325° for 35-40 minutes or until center is almost set. 
  • Cool on a wire rack. 
  • Freeze overnight.
  • In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
  • Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. 
  • Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. 
  • Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) 
  • Let stand for 20 minutes or until set. 
  • Store in an airtight container in the refrigerator or freezer. 
  • Yield: 49 squares.