Try this Rocky-Road Cheesecake Cups recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to 3-inch)muffin cups or 6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to 350-degrees. In a medium bowl, beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or until set. Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes. From: Dottie Cross Reformatted for MM by CLM, HCPM52C
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 202 | ||
Calories from Fat: 105 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 159.6mg | 49 % | |
Sodium 58.4mg | 2 % | |
Potassium 96.4mg | 3 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19.5g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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