Wednesday, July 30, 2014

Mini Cheesecakes

Everyone that knows me, knows two things for sure about me: #1 - I have a major sweet tooth; #2 - I love to bake! I got my sweet tooth from my Dad . . . he used to always say "a meal is not complete without a little something sweet". Growing up, we always had to have something sweet on-hand for Dad, to go along with his coffee at the end of his dinner.


My problem is, when I bake, I have a tendency to over-indulge a bit, if you know what I mean! That "little something sweet" ends up being after breakfast, lunch AND dinner. If it's there, I will eat it.

I am also a person who does not like to waste food. I will do my best to put the food that is in my refrigerator to use before it goes into the garbage. That I get from my Mom. We used to tease her that she would keep moving the leftovers to smaller containers everyday as it was consumed, down to a final container the size of a shot-glass, before she would throw it away. I'm sure she got that way from trying to feed seven kids on a budget.


Last week, I had an 8 ounce package of cream cheese that needed to be used up. I had the urge to bake something, and cheesecake sounded really good, but I didn't want to run to the store and buy three more packages of cream cheese, nor did I want a 10" cheesecake in my fridge, tempting me all day, every day, until it was gone. That's when I came across this recipe on Allrecipes, which was absolutely perfect! It makes six mini cheesecakes - and took only one package of cream cheese (AND I had all of the other ingredients on-hand - BINGO!)


Mini Cheesecakes
from Kim's Cooking Now!

For the Crust:
  • 1/3 cup graham cracker crumbs (about 5 graham cracker squares)
  • 1 tablespoon of sugar
  • 1 tablespoon of butter
For the Filling:
  • 1 - 8 oz. package of cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon of vanilla
  • 1 egg
Instructions:
  1. Preheat oven to 325°.  Spray 6 cups of a muffin pan generously with non-stick baking spray (I like Wilton® Bake-Easy for all of my baking).
  2. Place butter in a small bowl and microwave on high for 15-20 seconds, or until melted. Add graham cracker crumbs and sugar, and mix until combined and crumbly. Divide the crumb mixture evenly into the prepared 6 muffin cups (about 1 heaping tablespoon per cup), and press down firmly. Bake in the preheated oven for 5 minutes. Remove and set aside.
  3. In a medium size bowl, beat the cream cheese, lemon juice and vanilla until fluffy. Add the egg and beat 1 minute more.
  4. Fill each muffin cup with the cream cheese mixture, dividing equally until all of the mixture has been used. Bake for 20-22 minutes, until almost set. Remove from oven, and let them cool completely in the pan. They will continue to set upon removing from the oven.
Note:  I left mine in for the full 25 minutes that is stated in the original recipe, and ended up with slight cracks on the top. The cracks were barely noticeable upon cooling - but I chose to top mine with berries and a fresh blueberry sauce to hide any imperfections.  Removing them slightly earlier should help to remedy this.

Adapted from Allrecipes


These are little gems, and certainly satisfied my sweet tooth that day. Do you have a sweet tooth that is hard to control?  I'd love to hear from you - leave a comment below so I know that I'm not alone!

Buon Appetito!

2 comments:

  1. These are beautiful Kim! I can get like that with food that needs to be used up too. I hate to throw away food.

    ReplyDelete