1 package Nestle toll-house SWIRLED semi-sweet & white chocolate chips, divided
2 pkgs (8oz ea) cream cheese, at room temperature
1/2 cup granulated sugar
2 T all-purpose flour
2 large eggs
1 t vanilla extract
-Preheat oven to 350 deg
-Place 36 2inch foil bake cups on baking sheet with sides.
-Place one vanilla wafe flat-side down on bottom of each cup
-Place 5-6 morsels on top of each wafer
-Beat cream cheese, sugar and flour in large mixer bowl until creamy
-Add eggs and vanilla extract, beat well
-Spoon heaping tablespoon of cream cheese mixture into each back cup
-Back 15-17 minutes until just set, but not browned
-Remove from oven o wire rack
-While still warm, top cheesecakes with remaining morsels (morsels will sofen but will retain shape)
-cool completely
-cover and refrigerate
NOTES:
-I could not find 2" foil cups, so I used the typical 2.5" ones. therefore the wafers did not cover the entire bottom of the cup and the batter did not fill 36 cups. It was no big deal that that wafer was too small...BUT in the future I will increase the ingredients by one half or even double it to make a full 36 pc batch and to make taller cakes.
- I bought both semi-sweet/white chocolate and milk choc/peanut butter morsels with the intention of making one batch of ss/wc and one batch of mc/pb....but in the end, I just mixed all of the morsels together.
(original recipe found in Sunday coupons)
No comments:
Post a Comment