Black-Bottom Cheesecake Cups

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Black-Bottom Cheesecake Cups


Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 tablespoon instant espresso granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup prune butter
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 (8-ounce) package nonfat cream cheese, softened
1/2 cup sifted powdered sugar
1 egg
Vegetable cooking spray
1/2 cup semisweet chocolate morsels
1/4 cup chopped almonds


Preparation
Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.
Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Yield
1 1/2 dozen (serving size: 1 cheesecake cup).

Nutritional Information
CALORIES 151(21% from fat); FAT 3.5g (sat 1.3g,mono 1.3g,poly 0.3g); IRON 1mg; CHOLESTEROL 14mg; CALCIUM 50mg; CARBOHYDRATE 26.1g; SODIUM 192mg; PROTEIN 4.2g; FIBER 0.7g

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Black-Bottom Cheesecake Cups


    Ingredients
    1 1/2 cups all-purpose flour
    3/4 cup sugar
    1/3 cup unsweetened cocoa
    1 tablespoon instant espresso granules
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup water
    1/3 cup prune butter
    1 tablespoon white vinegar
    2 teaspoons vanilla extract
    1 (8-ounce) package nonfat cream cheese, softened
    1/2 cup sifted powdered sugar
    1 egg
    Vegetable cooking spray
    1/2 cup semisweet chocolate morsels
    1/4 cup chopped almonds


    Preparation
    Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.
    Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

    Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

    Yield
    1 1/2 dozen (serving size: 1 cheesecake cup).

    Nutritional Information
    CALORIES 151(21% from fat); FAT 3.5g (sat 1.3g,mono 1.3g,poly 0.3g); IRON 1mg; CHOLESTEROL 14mg; CALCIUM 50mg; CARBOHYDRATE 26.1g; SODIUM 192mg; PROTEIN 4.2g; FIBER 0.7g
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