Mix 'n Match Mini Cheesecakes

in Diana's Recipe Book

Average Rating:  (total ratings: 10)

Servings: Makes 4 (4 1/2 inch) mini cheesecakes

Comments: I have received so many emails asking me about how to bake a cheesecake in a mini (4 1/2-inch) springform pan, and at what temperature you bake the 4 1/2-inch cheesecakes and for what amount of time. I finally found a great recipe from Kraft Foods for mini cheesecakes (not the type you make in muffin liners or cups with a vanilla wafer as a crust), but actual small size cheesecakes that are just like their larger versions except made in smaller springform pans. This recipe also gives "Stir In" ideas for making the cheesecakes. I hope this recipe helps all of you who have been asking for recipes for these delightful little cheesecakes.

Ingredients: 1 cup graham cracker crumbs, (chocolate graham cracker crumbs, or chocolate wafer cookie crumbs may also be used) 3 tbsp. granulated sugar 3 tbsp. butter or margarine, melted 3 packages (8 oz. each) cream cheese, softened 3/4 cup granulated sugar 1 tsp. vanilla extract 3 eggs Stir-In Ideas *(See Tips below)

Instructions: Mix crumbs, the 3 tbsp. sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour 1/4 of the batter (about 1 cup) into each of 4 bowls. If desired, add one of the Stir-In Ideas to each bowl of batter, mixing Ideas as desired. Pour over crusts. Place pans on cookie sheet. Bake at 300°F (150°C) for 40 to 45 minutes or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight. Topping Ideas Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes for garnish before serving. Makes 4 (4 1/2-inch) mini cheesecakes. Tips: STIR-IN IDEAS For each 1/4 portion of batter, stir in one of the following: APPLE PIE MINI CHEESECAKE Stir in 1/8 tsp. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar. NEW YORK MINI CHEESECAKE Stir in 1/4 cup Sour Cream and 1 tbsp. flour. CHOCOLATE CHUNK MINI CHEESECAKE Stir in 1/4 cup Milk Chocolate Chunks. CITRUS MINI CHEESECAKE Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel. S'MORES MINI CHEESECAKE Stir in 3 tbsp. Milk Chocolate Chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tbsp. broken graham crackers. COOKIES AND CREAM MINI CHEESECAKE Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies. CHOCOLATE ROYALE MINI CHEESECAKE Stir in 2 ounces semi-sweet baking chocolate, melted. PEANUT BUTTER MINI CHEESECAKE Stir in 2 tbsp. peanut butter and 1 tbsp. milk. MOCHA MINI CHEESECAKE Mix 1 tsp. instant coffee granules with 2 tsp. hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.

Source: Kraft Foods

Date: Novwmber 24, 2003

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