Price Chopper Gatherings Gatherings Holiday 2018 | Page 14

GHIRARDELLI CHOCOLATE
PEPPERMINT BARK MINI CHEESECAKES
INGREDIENTS:
3 graham crackers
1⁄2 cup pecans, toasted
2 tablespoons unsalted butter, melted
1⁄3 cup Ghirardelli 60% Bittersweet
Chocolate Chips
1 ounce Ghirardelli Peppermint
Bark Bar, chopped
8 ounces cream cheese, at
room temperature
1⁄3 cup sugar
1 large egg 1⁄4 cup cream
Whipped Cream
2.5 ounces Ghirardelli Peppermint
Bark Bar, chopped
INSTRUCTIONS:
Preheat the oven to 350°F. In a food processor, finely grind
the graham crackers and pecans.
Place crumbs in a medium bowl and stir in melted butter.
Press about 2 teaspoons of crumbs firmly in the bottom of
24 mini muffin pans.
Bake until golden brown, about 8 minutes.
Cool to room temperature.
With an electric mixer, beat the cream cheese until smooth.
Add sugar and beat until smooth, then beat in egg.
On low speed stir in the cream.
Melt the chocolate chips and the peppermint bark in double
boiler or microwave. Stir until smooth.
Stir half of chocolate mixture into cream cheese mixture,
then stir in other half.
Place 1 tablespoon of batter in each of the muffin cups.
Bake until set, 10-12 minutes.
Cool the cheesecake for 15 minutes and then refrigerate at
least 4 hours.
Remove cheesecakes from pan.
Top with whipped cream and chopped Peppermint Bark.
For recipes and more, visit smithfield.com
FOR MORE HOLIDAY RECIPES VISIT WWW.GHIRARDELLI.COM/RECIPES
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