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Chocolate-Covered Cheesecake Squares

Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! —Esther Neustaefer, La Crete, Alberta

49 ServingsPrep: 1-1/2 hours + freezing

Ingredients

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

Directions

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.

2 of 2

Chocolate-Covered Cheesecake Squares (continued)

Directions (continued)

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.