Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs

INGREDIENTS:

For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2

Directions:

Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture

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Nutella Cheesecake Mousse Brownie Bite

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Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

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DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

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source : yammiesnoshery

Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes

Yield: 12 mini cheesecakes

INGREDIENTS:

For the Crust

  • 6 tablespoons granulated sugar
  • 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
  • 6 tablespoons cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons unsalted butter, softened

For the Cheesecake

  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs

For the Ganache

  • 1/2 cup whipping cream or heavy cream
  • 1 cup semi-sweet chocolate chips

Note: If you need these cheesecakes to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

For the Crust

  1. Preheat the oven to 350°F and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.

For the Cheesecake

  1. Turn the oven down to to 325°F.
  2. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  3. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  4. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  5. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
  6. Remove from the oven and let the cheesecakes cool in the pan.
  7. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  8. Refrigerate the cheesecakes in an airtight container for up to 3 days.

For the Ganache

  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  3. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

source: mybakingaddiction

Mini Turtle Pumpkin Cheesecakes

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Mini Turtle Pumpkin Cheesecakes

Yields: 12 mini cheesecakes

INGREDIENTS:

12 Oreos

8 ounces cream cheese, room temperature

1 egg, room temperature

3/4 cup pumpkin puree (not pumpkin pie mix; I use Libby’s), room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 tablespoon all purpose flour

1 cup caramel sauce (from scratch or the store)

3/4 cup chopped pecans

2 ounces semi-sweet baking chocolate

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Directions:

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners. Place one Oreo in each liner.
  2. Make sure your ingredients are all room temperature to avoid lumps!
  3. Beat cream cheese with a hand or a stand mixer fitted with the paddle attachment until smooth. Beat in the egg, sugar, and pumpkin puree, mix until smooth. Add vanilla extract, pumpkin pie spice, salt, and flour, mix until smooth.
  4. Spoon cheesecake mixture over Oreos in prepared pan. (Fill the muffin cups about 3/4 full using about 1/4 cupfuls of the cheesecake mixture per liner.)
  5. Bake for 22-25 minutes until the cheesecakes loose their glossy top. Some may start to crack around the edges, and a toothpick will come out clean from the center of the cheesecake. Cool completely to room temperature then chill for at least 4 hours or overnight.
  6. When serving: unwrap each cheesecake. Stir pecans and caramel together in a small bowl. Melt chocolate according to package directions in a small bowl and then place the melted chocolate in a ziploc baggie with the tip cut off. Spoon some of the pecan caramel mixture over the top of the cheesecakes, then drizzle with chocolate.
  7. Store in refrigerator. Will keep for up to 3 days in an airtight container or you can freeze the cheesecakes without the topping for up to one month.

source : crazyforcrust

Caramel Apple Mini Cheesecakes with Streusel Topping

1

Caramel Apple Mini Cheesecakes with Streusel Topping

 Yields:  18 mini cheesecake

INGREDIENTS

Crust

10 graham crackers sheets, finely crushed (1 1/3 cups)

2 1/2 Tbsp granulated sugar

1/4 tsp ground cinnamon

6 Tbsp unsalted butter, melted

Streusel

1/2 cup all-purpose flour

1/4 cup quick oats

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/4 cup unsalted butter, cold and diced into 1/2-inch cubes

Filling

2 (8 oz) pkgs cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

1 lb granny smith apples, peeled, cored and finely chopped*

2 tsp lemon juice

Topping

Salted caramel sauce, homemade (recipe here) or store bought

Directions

  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
  • For the streusel:
  • In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
  • For the filling:
  • In a bowl, toss chopped apples with lemon juice, set aside.
  • In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

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  • To assemble cheesecakes:
  • Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
  • *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren’t quite tender all the way through).

source : cookingclassy

Mini Pumpkin Cheesecakes

46

Mini Pumpkin Cheesecakes

Yield: 18 mini cupcakes

INGREDIENTS:

For the Crust
6 ounces crispy gingersnap cookies (see note below)
1/3 cup Fisher Nuts chopped pecans
3 tablespoons unsalted butter, melted
1/2 teaspoon homemade pumpkin pie spice

For the Cheesecake
2 8-ounce packages cream cheese, softened
1/2 cup granulated sugar
2 tablespoons light brown sugar
1 large eggs
3/4 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
2 teaspoons homemade pumpkin pie spice

For Garnishing
salted caramel sauce
whipped cream
Fisher Nuts chopped pecans

46a

Directions:

1. Preheat oven to 325°F. Line 18 muffin cups with paper baking liners.

2. In a food processor or blender, combine the gingersnap cookies, Fisher Nuts chopped pecans, and pumpkin pie spice. Pulse the machine until the cookies and nuts form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes. Remove pan to a wire rack to cool while you prepare the cheesecake filling.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugars and mix for another minute. Add egg, pumpkin, vanilla, and pumpkin pie spice, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.

4. Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.

5. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).

6. Refrigerate 4 hours or overnight. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped pecans.

Notes:

– I used 30 Archway Crispy Gingersnap Cookies

Mini Pumpkin Cheesecakes will keep in an airtight container within the refrigerator for up to 3 days.

source: mybakingaddiction

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles2

RASPBERRY CHEESECAKE TRUFFLES

Yields:  22 pcs
Prep time: 15 mins
Chilling Time: 2 hrs

INGREDIENTS:

8 oz. cream cheese-softened

½ cup powdered sugar

1 teaspoon vanilla

¾ cup cool whip

¾ fresh raspberries-washed and well dried

¾ cup graham crackers crumbs

15 oz semi-sweet baking chocolate-coarsely chopped

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles3

DIRECTIONS:

  1. With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
  2. Add cool whip and stir with a spatula.
  3. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
  4. Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
  5. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
  6. Set the truffles in the freezer until completely frozen (it might take couple hours).
  7. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
  8. Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
  9. When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
  10. Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.

source: omgchocolatedesserts

Apple Cardamom Cheesecake

apple cardamon cheesecake mcCormick

Apple Cardamom Cheesecake

 Yields:  9″ cheesecake

Prep time: 1hr 10 mins
Baking time: 20 min

INGREDIENTS

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Glazed Apples

4 medium apples, such as Honey Crisp or Golden Delicious, peeled and cored

1/4 cup (1/2 stick) butter

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Cheesecake Filling

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

2 teaspoons McCormick® Pure Almond Extract

1/2 teaspoon grated lemon peel

4 eggs

 

DIRECTIONS: 

  • Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside
  • For the Glazed Apples, cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust
  • For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples
  • Bake 60 to 70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
  • Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator

 source:  mccormick

Carrot Cake Bars with Cream Cheese Swirl

3 3a

Carrot Cake Bars with Cream Cheese Swirl

Yield: 8″  X 8″

INGREDIENTS:

For the Cake Batter
  • 1 and ½ large carrots, finely grated
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 and ¼ cups (156g) plain flour
For the Cream Cheese Swirl
  • ½ cup (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons (23g) plain flour
Instructions
For the Cake Batter
  1. Preheat the oven to 350F/176C. Line an 8×8″ pan with aluminium foil, and set aside.
  2. In a mixing bowl, add the grated carrots, sugar, cream cheese, eggs, and vanilla extract, and mix well. Add the baking soda, cinnamon, salt, and flour. Mix until combined. Pour the cake batter into the prepared pan.
For the Cream Cheese Swirl
  1. Mix together the cream cheese, sugar, vanilla, egg, and flour until combined and smooth. Gently pour the mixture on top of the cake batter, then using a toothpick, run through both mixtures in circular motions to create swirls.
  2. Bake for 30 – 40 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely on a wire rack before removing from the pan, and cutting into bars.
Notes: If the cake is still jiggly in the middle, but the top is done, loosely cover with aluminium foil to prevent burning whilst baking!

source :  marshasbakingaddiction

PUMPKIN TOFFEE CHEESECAKE

pumpkin toffee cheesecake VBB

PUMPKIN TOFFEE CHEESECAKE

Yields:   9″ cake
Baking time: 60-65 mins

INGREDIENTS:

CRUST:

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

1 tablespoon butter or margarine, melted

CHEESECAKE:

3 pkgs. (8 oz. each) cream cheese, softened

1 1/4 cups packed brown sugar

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

TOPPING:

1 container (8 oz.) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

DIRECTIONS:

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving

source:  verybestbaking