Nom Nomz Tuesday

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Yes.  I’ve been doing well at the gym.  Yes, I’ve lost ten pounds!  But no, I have not lost my sweet tooth nor has the urge to control what I eat taken over my life.  I’m still a fat girl at heart.  So, I’d like to share with you all my newest indulgence.  The next big thing to hit my belly would be…..



EAT ON!!!   EAT ON!!!  AND whoever makes these better call me so I can come over.   Peep the recipe after the jump.

Nutella Cheescake Bites


for crust:

2/3 cup graham cracker crumbs

2 tablespoons sugar

2 tablespoons butter, melted

for cheesecake:

8 oz cream cheese, softened

1 14 oz can sweetened condensed milk

1 egg

1 teaspoon vanilla

1/4 cup sour cream

1/4 cup Nutella

Cooking Directions:

Pre-heat oven to 350 degrees.  Line a mini muffin tin with cupcake liners.

In a small bowl combine graham cracker crumbs, sugar and butter with a fork until well combined.  Place about 1 teaspoonful into each mini-muffin liner, pressing down firmly.  Bake for 5 minutes; set aside.

In a large bowl, beat cream cheese and sweetened condensed milk with an electric mixer until smooth.  Beat in egg and vanilla, and then sour cream, until well combined.

Spoon filling over prepared crusts, about a tablespoon to tablespoon and a half into each.  Drizzle or pipe Nutella over filling and swirl with a toothpick.  ( I placed the Nutella into a plastic bag and clipped the corner to pipe.)

Bake for 15-20 minutes or until cheesecakes are set.  Remove from oven and allow to cool in the pan for 10 minutes.  Remove from pan onto wire rack to cool additional 10 minutes, cover and refrigerate for 30 minutes before serving.

Yield: 40 cheesecake bites