Chocolate-Covered Cheesecake Trees

Name: Chocolate-Covered Cheesecake Trees
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 28
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 57 grams vanilla-flavored candy coating (almond bark), chopped; 237 milliliters chocolate wafer crumbs; 454 grams packages each) cream cheese, softened; 2 eggs; 28 paper lollipop sticks or flat wooden sticks with round ends; 28 servings Betty green gel food color, if desired; 828 milliliters semisweet chocolate chips (from 24-oz bag); 3 Tbsps shortening; 59 milliliters sour cream; 118 milliliters sugar; 1 teaspoon vanilla; 1 teaspoons vegetable oil

This recipe serves 28. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 272 calories. If you have eggs, sugar, shortening, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours and 15 minutes.

Instructions

Heat oven to 300F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.

Ingredients you will need

Butter

Wafer

Equipment you will use

Bowl

Aluminum Foil

Oven

Frying Pan

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

Frying Pan

Remove cheesecake from pan by lifting foil.

Equipment you will use

Aluminum Foil

Frying Pan

Cut lengthwise into four long pieces.

Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles.

Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth.

Ingredients you will need

Chocolate Chips

Shortening

Equipment you will use

Sauce Pan

Place in medium bowl.

Equipment you will use

Bowl

Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Spatula

Knife

Place crust side down on waxed paper.

Ingredients you will need

Crust

In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.

Ingredients you will need

Almond Bark