Warm Strawberry Cheesecake Sticks with Warm Chocolate Sauce

 The perfect dessert for me is the secret type…you know, the one that you don’t have to say …Yes, just slice me a thin piece. I always seem to go to the little bite size desserts, then have way too many. I am always too full after dinner to have a full piece of cake. Or it’s a mind over being in control of your calorie type of thing. This dessert is too wonderfully scrumptious looking not to try, and too little of a wondrous bite to say no.

 Warm Strawberry Cheesecake Sticks with Warm Chocolate Sauce

 2 Sticks Butter

12 Ounces Philadelphia Cream Cheese Original Whipped

6 Ounces  Philadelphia Cream Cheese Strawberry

1/4 Cup  Strawberry Jam

1/2 Teaspoon Vanilla Extract

1/3 Cup  Sugar- Plus 1 Tablespoon

8 Ounces  Fillo Dough

1 Cup Graham Cracker Crumbs

3/4 Cup of Semi Sweet Chocolate Chips

2 tbsp. of Strong Brewed Coffee

Preheat oven to 350 degrees. In small pan on low heat, melt butter.
In medium size bowl mix together 6 ounces of the cream cheese original, strawberry cream cheese, strawberry jam, vanilla extract, and the 1 tablespoon sugar. Place filling in plastic food baggie or piping bag, then refrigerate filling while preparing dough.
Take fillo dough and roll out on clean, flat surface and cover with damp paper towel to keep moist.
Taking one sheet of fillo dough and lay it on parchment paper or on a non stick surface, gently and liberally moist fillo dough with melted butter with a pastry brush. Sprinkle about 1 ½ teaspoon of graham crumbs and a slight sprinkle of the remaining sugar. Repeat this for two remaining layers, then last layer just baste again generously with butter.
Cut fillo dough in equal fours, cutting in half horizontal and then vertical, making four sheets.
Snip a corner off the bag of our strawberry filling then, at the long end of each cut fillo dough piece, about ¼ of an inch in, pipe a good amount of strawberry filling, leaving the ends open for folding. Butter all edges. Flip dough over fillo just to cover filling, flip in edges on both sides, to tuck in filling, and then roll to the end. Use more butter to adhere rolls together if needed.
Continue in the same manner until all prepared fillo is filled and rolled with strawberry filling.

Baste tops with remaining butter and sprinkle with remaining sugar and Graham cracker crumbs.  Place cheese cake rolls on parchment paper lined cookie sheet seam side down.

Place in preheated oven and cook for 10- 12 minutes, or until crispy and lightly brown. Remove from oven and cool on wire cooling rack, just to be able to handle.

Meanwhile; take your chocolate into a microwave safe dish, and microwave in ten second intervals, stirring at each time, until chocolate is melted and smooth. Then stir in the remaining cream cheese original and coffee, until smooth. Place cheesecake sticks on platter alongside chocolate dipping sauce.  Serve.  Enjoy!


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