Rocky-road cheesecake cups

14 Servings

Ingredients

Quantity Ingredient
-Dottie Cross TMPJ72B
2 cups Chocolate wafer crumbs (about 36 cookies)
3 tablespoons Butter or margarine; melted
1 tablespoon Sugar
1 pack (8 oz.) cream cheese; room temperature
⅓ cup Sugar
3 tablespoons Unsweetened cocoa powder
2 Eggs
½ cup Dairy sour cream
½ teaspoon Vanilla extract
½ cup Miniature marshmallows
¼ cup Chopped almonds

Directions

In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar. Press onto bottoms and sides of 14 (2-½-to 3-inch)muffin cups or 6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to 350-degrees. In a medium bowl, beat cream cheese to soften; blend in ⅓ cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or until set. Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes.

From: Dottie Cross Reformatted for MM by CLM, HCPM52C

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