Chocolate-Covered Cheesecake Bites Recipe

Ingredients

CRUST:
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted
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FILLING:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon grated orange peel
1/4 cup sour cream
1/2 teaspoon vanilla
2 eggs
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COATING:
24 oz semisweet chocolate, chopped
3 tablespoons shortening

Preparation

Step 1

1. Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray.

2. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.

3. In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.

4. Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.

5. Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.

6 In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.

7. Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.

8. Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.
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TIPS:

Sliced into large squares, this cheesecake makes an elegant dessert. Arrange single-serving squares on a platter or on dessert plates. Transfer melted chocolate to a plastic squeeze bottle or a small resealable plastic bag. Snip a tiny corner from the bag. Artfully drizzle the plate and the cheesecake with melted chocolate.

Try other crumbs for the crust. Crush chocolate or cinnamon graham crackers, or chocolate or vanilla wafers.

Dipping forks are angled just right for dipping into melted chocolate. Look for one where cake and candy decorating supplies are sold.

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REVIEWS:

These are very good, but I needed something very fast one evening so I took a frozen cheesecake from my freezer, cut it into squares the best I could, used a fondue fork and dipped them into chocolate. They immediately cooled the chocolate, had a good thick coating and were very easy. I served with pretty bamboo toothpicks on a platter and they were all eaten! The worst part was throwing the 'scrapes' of the cheesecake out when I was cleaning up. I had the biggest urge to just eat them!!

I also think these were delicious and easy to make but agree with freezing them overnight. Also try adding some vegetable oil to your chocolate, it makes it easier to coat the cheesecakes.

One tip for dipping these cheesecake bites - freeze them overnight. It makes it a lot easier.

I made these for a family get-together. They were easy to make until I got to the part when you have to dip in chocolate. For some reason that was not easy. I was kind of hoping that no one would really like them so I could just throw the recipe away. But not a chance. EVERYONE went crazy over these. I had everyone coming up to me and telling me how delicious they were, how did you make them, etc. I was a star. So I am making them again for my husband to take to work for a party there. Even though I had a hard time with the dipping, it was well worth it in the end.

Very good, very easy!