Local and Seasonal Recipes, Menus and More
  Chocolate Truffle Cheesecake
Bites


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

 INGREDIENTS
3 - 8 ounce packages cream cheese (not fat free)
1/4 cup sugar
8 ounces dark chocolate
1 cup heavy whipping cream
3 eggs
1 Tablespoon vanilla extract
1/8 teaspoon salt
48 gingersnaps
48 mini foil baking cups

Preheat oven to 350 degrees. In a small
saucepan, heat cream to a simmer, turn off
heat, add chocolate and stir until melted. Set
aside to cool. In a food processor, mix cream
cheese, sugar, eggs, vanilla and salt until
smooth, add cooled chocolate and mix well.
Place gingersnaps in foil cups on a cookie
sheet. Fill each 3/4 full, bake until set, about
20 minutes. Refrigerate when cooled.