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These miniature brownie cheesecakes are perfect for company. Make them a day ahead and keep refrigerated until serving time.
Heat oven to 350°F. Place mini paper baking cups into 24 mini muffin cups.
Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, 3-4 minutes or until melted and smooth. Remove from heat. Cool completely.
Add 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla to chocolate mixture; beat with whisk until well mixed. Add 1/3 cup flour and salt; continue beating until well mixed. Spoon 2 level teaspoonfuls batter into each prepared muffin cup. Bake 6-8 minutes or until set.
Reduce oven temperature to 325°F.
Combine warmed whipping cream and espresso powder in bowl; stir until espresso powder is dissolved. Add 1/4 cup sugar and cream cheese. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1/2 teaspoon vanilla; continue beating until well mixed. Stir in 2 tablespoons chocolate chips.
Spoon cheesecake mixture evenly over partially baked brownie layer. Bake 8-10 minutes or until center is set.
Combine all topping ingredients in bowl. Spoon evenly over cheesecake layer. Continue baking 4-5 minutes or until set. Cool completely. Cover; refrigerate 2 hours or overnight.
Top each cheesecake with coffee beans at serving time, if desired.
Dietary Fiber: 0g
i loved these little bites. they were a little fussy to make, but the result was worth the effort. not too sweet, next time i will not use the muffin paper liners...they did not hold up well once refrigerated.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3196
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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