INGREDIENTS:
3 pkg (8 oz each) cream cheese, softened
1 C sugar
1 C sour cream
1 tsp vanilla extract
3 eggs, beaten
1 C graham cracker crumbs
milk chocolate or white chocolate chips
shortening
topping(s) of your choice
DIRECTIONS:
1. Line the bottom of a 9 inch springform pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
3. Place pan on a baking sheet. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rach for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.
4. Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out one inch balls of cheesecake; roll each in cracker crumbs and set on parchment paper. Freeze for 1 hour or until firm.
5. In a microwave melt 1 cup of milk chocolate or white chocolate chips with 1 Tb shortening, stirring every 30 seconds until smooth. Place toppings of your choice in shallow bowls. Dip cheesecake balls in chocolate, allowing excess to drip off. Roll the coated balls in toppings and place on waxed paper until set. Store in refrigerator.
3 pkg (8 oz each) cream cheese, softened
1 C sugar
1 C sour cream
1 tsp vanilla extract
3 eggs, beaten
1 C graham cracker crumbs
milk chocolate or white chocolate chips
shortening
topping(s) of your choice
DIRECTIONS:
1. Line the bottom of a 9 inch springform pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
3. Place pan on a baking sheet. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rach for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.
4. Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out one inch balls of cheesecake; roll each in cracker crumbs and set on parchment paper. Freeze for 1 hour or until firm.
5. In a microwave melt 1 cup of milk chocolate or white chocolate chips with 1 Tb shortening, stirring every 30 seconds until smooth. Place toppings of your choice in shallow bowls. Dip cheesecake balls in chocolate, allowing excess to drip off. Roll the coated balls in toppings and place on waxed paper until set. Store in refrigerator.
**My favorite toppings for this one were crushed english toffee bits and mini chocolate chips!!!
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