- 49
Ingredients
- Filling:
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup melted butter
- 2 pkgs (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/2 teas vanilla
- Coating:
- 24 squares (1 oz each) semi-sweet chocolate
- 3 Tbls shortening
Preparation
Step 1
Line 9" baking dish with foil. Grease foil.
In a small bowl, combine crumbs, pecans and butter. Press into prepared pan and set aside.
In large mixing bowl, beat cream cheese, sugar, and sour cream until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Bake at 325 for 35-40 minutes or until center is almost set.
Cool on wire rack. Refrigerate until chilled and freeze overnight.
In microwave-safe bowl, melt chocolate and shortening, stirring now and then until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil and cut into 49 squares. (7 x 7)
Remove a few pieces at a time for dipping.
Using a toothpick, completely dip cheesecake in chocolate to cover. Then add a little to cover the toothpick hole.
Reheat chocolate as needed...to keep dipping.
Let set 20 minutes...put in airtight container and freeze.