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Black-Bottom Cheesecake Cups

Yield 1 1/2 dozen (serving size: 1 cheesecake cup).

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1 tablespoon instant espresso granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup prune butter
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) package nonfat cream cheese, softened
  • 1/2 cup sifted powdered sugar
  • 1 egg
  • Vegetable cooking spray
  • 1/2 cup semisweet chocolate morsels
  • 1/4 cup chopped almonds

Nutrition Information

  • calories 151
  • caloriesfromfat 21 %
  • fat 3.5 g
  • satfat 1.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.2 g
  • carbohydrate 26.1 g
  • fiber 0.7 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 192 mg
  • calcium 50 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.

  2. Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

  3. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.