RCI-BR.004.0006.001
All to Myself Cheesecakes
Purchased from the Watson Estate in McKinney, Texas in 1991. This is incredible. I make it frequently. It is a huge hit at the office. Dated 1976.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- chocolate sandwich cookies with white filling12 unit
- 16 ounces
- ½ cup
- 1 teaspoon
- 2 unit
- ½ cup
- 2 teaspoons
Method
1
Preheat oven to 325°F and line a muffin tin with paper liners or grease 4 ramekins or small baking dishes.
2
Crush the chocolate sandwich cookies into fine crumbs and press about 3 cookies' worth into the bottom of each lined cup or ramekin, creating a thin crust.
3
Beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and well combined.
2 minutes
4
Add the 2 eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just incorporated.
5
Fold the semisweet chocolate pieces gently into the batter using a spatula.
6
Divide the cheesecake batter evenly among the 4 prepared cups or ramekins, filling each about three-quarters full.
7
Place the filled cups or ramekins on a baking sheet and bake at 325°F for 20-25 minutes, until the centers are just set but still slightly jiggly when gently shaken.
23 minutes
8
Remove from the oven and let cool in the pan for 10 minutes, then refrigerate for at least 2 hours or until fully chilled before serving.
9
Melt the shortening and drizzle or spread over the top of each cheesecake just before serving if desired.