Celebrate with Chocolate-Almond Cheesecake Bites

It has been 1 year since my first post on this blog. I really didn't know what to expect and I really wasn't a consistent poster. I like to explore other blogs and see what everyone is baking and crafting.

I'm really enjoying the blogging experience very much. I love baking and making jewelry, so out of that I decided to share my adventures on the net. I will try very hard to post more during the second year. I'm sure when summer comes there will be fewer posts. Although, we love to have people over to our lake house which always calls for baking.

Let's Celebrate my first year of blogging with some cheesecake.

Here is another simply wonderful recipe. I always like to bring sweets with me to partys and gatherings. Bites are wonderful to take and serve at partys because there is no cutting and guests can just grab and go. This recipe takes a little work but it turns out very impressive. This recipe if from the 2007 edition of the Betty Crocker - Indulgent Desserts. I didn't get a chance to bake these this week so here is a scan of the book that the recipe is from and that picture is the cheesecakes.

The recipe calls for Oreo cookies crushed up. I used to be able to find Oreo Crumbs at the grocery store, as I have stated in another blog post. So I had to buy some Oreo cookies and grind them up. I keep them on hand so I can use them for desserts. This is a great recipe that everyone finds irresistible.

Chocolate-Almond Cheesecake Bites

Crust
Chocolate-Almond Cheesecake Bites Crust 16 Oreo cookies, ground - 1 cup
1/4 cup butter or margarine melted FiFillinglling FinllingjasdjlasndfasjklfasklfjasdlfFr

Filling
1 package (8oz) cream cheese (softened)
1/4 cup sour cream
1/4 cup sugar
1 egg
1/4 teaspoon almond extract

Coating
Coating 2 1/3 cups semi-sweet chocolate chips
3 tablespoons shortening
2 oz candy coating/disc melts 1 teaspoon vegetable oil Directions DRdd
Directions

1. Heat oven to 350F. Cut a 14"x12" sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.


2. In large bowl, beat cream cheese, sour cream and sugar with electric mixer until fluffy. Beat in egg and almond extract, scraping the bowl if necessary. Pour over crust.


3. Bake 30-40 minutes or until edges are set.(center will be soft but will set when cool.) Cool on cooling rack 1 hour. cover and refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with wax paper.


4. Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwave bowl, microwave chocolate chips and shortening uncovered on medium (50%) for 3 minutes. Stir, microwave in 15-second increments, stirring after each, until melted and smooth.


5. Work with half of the bites at a time (24): refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess to drip off. Place on 1 wax paper-lined cookie sheet. Repeat with the rest of the bites. Chill for about 15 minutes.


6. In small microwaveable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir, microwave in 15-minute increments, stirring after each until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in the corner of bag. Pipe melted coating over dipped bites . Store covered in refrigerator.
   
   ~Michelle