Chocolate-Covered Cheesecake Squares Recipe
- 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
- 24 ounces semisweet chocolate, chopped
- 3 tablespoons shortening
- 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.
- 2. 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.
- 3. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
- 4. 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.
- 5. 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.
1 piece: 141 calories, 10g fat (6g saturated fat), 22mg cholesterol, 48mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein.
Reviews for Chocolate-Covered Cheesecake Squares
"These are simply delicious. Everyone loved them. I made them ahead and froze them for a party. My recipe shows shortening for the chocolate and it works very well for coating."
"This is like "cheesecake crack squares" these are totally amazing!!"
"I made these for the Super Bowl. It was fun to have a bite-sized dessert that we could enjoy at any point in the day and was easy to serve up. I followed the directions and used 1/3 less fat cream cheese. I had no problems melting the chocolate - shortening is the thing to use and not butter (I've read the water in butter can make the chocolate seize up). I melted the chocolate in the microwave at 50% power for 2 minutes - stir - and then go in 30 second increments at 50% power until it's all melted when I stir. My guests loved the treats!"
"I made these last night but I had a problem with melting the chocolate and the butter together (didn't have any shortening). After decimated a few villages of chocolate chips (ok it was alot) I finally got a batch to work by adding water. Just wondering if I should of just omitted the butter and just melted the chocolate? Other than the chocolate issue, these were super easy to make and I am sad that I have to share today at work."
"These delicious cheesecake bites are a runaway hit in my crowd! I took one reviewer's suggestion and tweaked it a little, to spectacular results. Instead of swirling something extra into the batter for another layer of deliciousness, I spread seedless raspberry jam over top of the whole thing and froze it all together. People were so surprised (and happy!) to bite into that little extra bit of flavor!"
"Made this recipe with 1 minor change. I bought the chocolate for that comes in chips ready to melt. I did this because I didn't want to have to buy 2 ingredients for it as recipe suggested and this was faster and easier. Having said that (and I always use those chips and they work perfectly and taste delicious) I couldn't quite get the technique down to cover them in chocolate. I did a few but felt like I was using too much chocolate. I ended up just heavily drizzling them and they still looked fantastic and the taste is to die for. I will definitely make these for any event I may have. Fabulous!!! Oh, the chocolate I used was Dolci Frutta which can be bought at Ralphs or Food for Less. Other stores might also carry it but I know these places definitely carry it. Enjoy!"
"These cheesecake bites are a must-have on any Christmas cookie tray! I've been making them for several years, and they're always one of the most popular. They're time-consuming to make, but well-worth the time and effort. I suggest you be sure the cheesecake is frozen before dipping; I take no more than a dozen out of the freezer at one time for dipping."
"I made this for my coworkers and it was an absolute hit! It was a lot of fun making and tastes amazing! My new favorite thing to bring to a group gathering."
"I found this recipe in a recent Taste Of Home magazine. I made a double batch of them. They are very easy to make, but a liitle tricky to get the chocolate coating the right thickness. I took some over to my next door neighbors house and she was speechless while eating them! I will make these again for Thanksgiving and Christmas. These little cheescake squares taste just as good as something found in a gourmet shop, or by mail, they taste that GOOD! I want to make some flavored with orange extract, and some with chocolate added to the cheesecake batter as well. Enjoy!"
"I made this recipe following the EXACT instructions and it turned out fantastic! Huge success with my friends and family. I will definitely make this again."
"I made these when a group of my husbands friends were coming over one night. I followed the recipe precisely, and they turned out great. They were admittedly good. The one guy especially raved about them. But they are rather rich, and one is about enough at a time."
"I made this recipe with my stepdaughter and we both enjoyed making this. All we did is exclude the chopped nuts from the crust. They were very tasty and would make them again! We didn't use toothpicks. We put a cut piece of cheesecake on a fork and tip the sauce pan on its side and just dunk them until they were covered!"
"Fail! lol. Probably my fault though. You are supposed to freeze it overnight and I tried to cheat and start dipping it in chocolate after about 4 or 5 hours of being in the freezer. I didn't like the nuts in the crust but that was just a personal preference. The chocolate was too thick to coat the cheesecake evenly, dipping the cheesecake with toothpicks didn't work at all.. at least when I gave up my husband couldn't resist eating the cheesecake that I left in the refrigerator. If I did try this again I wouldn't use nuts, and I would change up the chocolate."
"this months magazine was the first one i ever bought because its about cheesecakes i've been looking for a recipe 4 a long time i tried some and they were,nt good but this is great not only for me and my children my daughter helped me do in and when we were done she was hidding the spatula 4rm me a recomed it to cheesecake lovers."
"I made these for a family potluck and they were a HUGE hit! The entire batch was gone in less than an hour. They weren't super quick and easy to make but they were well worth the time and effort! I used melted chocolate chips instead of the squares and did half semi sweet and half white chocolate. GREAT RECIPE!!!"
"I made these for a catering for my mother and her church ladies group. They were made ahead and frozen and after thawing were fine. I wasn't sure how to dip quickly so I took an old fork and bent it so I could rest the square on it and submerse it in the chocolate. I used a small soup mug so the chocolate was as deep as possible - and the mug held the heat in so I didn't have to warm up as often. I used a spoon in the other hand to make sure it was completely covered, then presto - out of the chocolate and onto the waxed paper! Incidentally - all but two of the recipes I used for the catering were from Taste of Home (the other were my own) and it turned out GREAT!! Thank you!"
"I have made this over the last two years and it is a BIG hit, 5 stars plus."
"Besides being a little bit time consuming this is a wonderful recipe! A big hit! I left the pecans out since I was making it for a potluck and wasn't sure who was allergic to nuts. It still came out great!"
"very good recipe. i did cut the sugar down a bit and used chocolate morsels (bought in error) it was great. very cute keeping party toothpicks in."
"I have been trying to reply to a request for more info on how i dipped the squares.I used a fork and imersed them in the chocolate and then used a spoon to make sure i covered it completely. Then I used a skewer to slide it off the fork and on to wax paper. Since we had very hot weather when i was doing this I put a couple freezer packs in a cake pan and then set my cookie sheet with wax paper on top so that the tray would be cool when I put the cheesecake bites on it. I also dressed them up a bit by melting whit choc chips and used a fork to put squiggles on top. Since I had to make so many or the wedding I also found they froze well and were fine when thawed."
"I have been trying these for a couple weeks to get the dipping technique down so I can make them for my son's wedding this week. The family has LOVED them. also made a variation with the rapsberry pastry filling swirled into the cheesecake batter just before baking and that really sets them off nicely. since the wedding is in the summer i did add some gulf wax to my chocolate covering to help reduce melting issues and worked great.Pam R"
"These look amazing, and my family loves cheese cake. i cant wait to try this!"