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. 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.
Originally Submitted
9/13/2015
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