Ingredients:
1 1/2 tablespoons margarine or 1 1/2 tablespoons butter, softened
3/4 cup wheat germ, any flavor
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla
2 eggs
36 small pecan halves
6 tablespoons caramel ice cream topping
Directions:
Heat oven to 350.
With paper towel, generously coat muffin cups with margarine.
Divide wheat germ evenly among muffin cups; gently shake pans until bottoms and sides of cups are evenly coated with wheat germ.
Set aside.
Beat cream cheese with electric mixer until smooth.
Add sugar, cocoa powder, and vanilla; mix well.
Beat in eggs, one at a time, until well blended.
Pour batter into muffin cups, dividing evenly.
Bake 12-15 minutes or until filling is barely set.
Cool 10 minutes in pan.
Loosen with narrow spatula; lift out cheesecake bites.
Cool 30 minutes on wire rack.
Cover and chill.
To serve: top each cheesecake bite with small pecan half.
Microwave caramel topping on HIGH for about 10 seconds until spoonable.
Spoon 1/2 tsp.
in center of each cheesecake bite.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.