Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 chocolate sandwich cookies with white filling
- 16 ounces softened cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate pieces
- 2 teaspoons shortening
Directions
Split cookies, keeping filling on one cookie.
Line muffin pans with foil baking cups.
Place filling covered cookie in bake cups, filling side up.
Set aside.
In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
Beat in eggs just until well mixed.
Spoon cream cheese mixture into bake cups.
Crush remaining cookies and sprinkle over cream cheese mixture.
Bake, uncovered, in 325 oven for 25 minutes.
In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently.
Drizzle over baked cheesecakes.
Cover and chill.