Connie’s Kitchen: Not your ordinary cheesecake bites

Connies KitchenBy Connie Emmons

 

In search of something new and or unusual?. We’ve got that covered.  This recipe is not only delicious but oh so easy. I was searching for something new, easy and unique.

 

My search began at the grocery store where I started really looking at what was on the shelves.  Usually I am in too much of a hurry and scurry right to the items I need and get out of the store.  On a recent trip I had time to wander while waiting on my grand daughter.  I wandered through the aisles and my gaze took me to the peanut butter.  I had purchased Jif salted caramel hazelnut spread before but this time I had a new idea.  Mixing cream cheese with it and trying a cheesecake.  I made a cheesecake with it and poured it into a chocolate graham cracker crust.  Very delicious!. I did find the texture to improve after a 24 hour period.  The cheesecake set up and became smooth and creamy.

 

The only set back was that even cutting it into small pieces it was very rich.  This caused me to ponder, what if I made small cheesecake bites instead?.  After another trip to the store I was ready to try my idea.  I made the cheesecake and let it set up in the bowl for a day.  The next day I used a melon baller and tossed them around in a cup filled with crushed chocolate graham crackers.

 

The outcome was superb.  Try this easy recipe and try changing ingredients like mocha cappuccino hazelnut spread or any others you find.

CHEESECAKE BITES

18 OZ softened cream cheese

2/3 cup confectioners sugar

13 oz jar of salted Carmel hazelnut spread

Graham crackers crushed smooth

 

Whip cream cheese, gradually add powdered sugar. When mixed thoroughly add salted caramel spread. Let set up in fridge for at least 24 hours.

 

Use melon baller or 2 oz scoop and drop one at a time into cup half full of finely crushed graham crackers. Roll or swirl until coated and place on wax paper lined plate.  Refrigerate until you are ready to eat.

 

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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