Chocolate-Covered Cheesecake Squares

By TrayH

Ingredients

• FILLING:
• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 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

Details

Servings 49
Adapted from tasteofhome.com

Preparation

Step 1

* 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

***********************************************************

** Make these extra special by topping the cheesecake layer with your favorite preserves or caramel before freezing.