1 (1 ounce) square unsweetened chocolate
1 (16 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup butter
3 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
2 cups wheat flour
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped chocolate almonds
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the chocolate and cream cheese until smooth. Beat in the sugar, butter and eggs until mixture is very thin. Stir in lemon zest, lemon essence, vanilla extract and wheat flour. Mix thoroughly. Stir in flour and baking powder. Fold in chocolate chips. Fill the muffin cups approximately 1/3 full.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Pop cups with toothpicks. Serve warm or cold.
Was origanilly 4* but after making some changes the second time I made it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra 1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 350 then sprinkled another cup or so of
I made this for my birthday party, and it was a hit. It was super creamy and went great....I moved the eggnog to the top and substituted lemon juice..very good.
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