Petite Cheesecakes
Past Creations
Cinderella & The Shoe 2010
Minnie 2009
Petite Cheesecakes
2 - 8 oz pkgs cream cheese
3/4 C sugar
2 eggs
vanilla wafers
1 C chocolate chop or desired addition
topping of choice for plain cheesecakes
Cream together cheese and sugar. Beat in 1 egg at a time and fluff mixture. Place 1 wafer in each paper lined cupcake. Fill each cup 1/2 to 2/3 full. Bake at 350* for 15 - 30 minutes. I noticed my bake time was a little longer with the chocolate chips in my cheese mixture. Plain cakes are typically ready after 15 minutes. Cool and top with cherry pie filling (3 cherries is the magic number), curled chocolate or carmel would be a great topping. I vow to make petite turtle cheesecakes next. Calorie count will have to increase, but it will in the name of peacans and carmel.
S'more Bites
24 pretzel wafers
1/2 C chocolate & peanut butter morsels
12 large marshmallows cut in half
Place pretzels on a baking pan covered in wax paper. Put 4 morsels on each pretzel. Warm for no more than 5 minutes in oven @ 250*. Chocolate looks shiny when warm. Remove tray from oven. Put 1 marshmallow half on each pretzel, gently pushing down the warm morsels. Place tray in freezer for chocolate to set. Enjoy!
Mini Angel Food Cake
2 1/2 C Flour
1 1/2 C Sugar
12 Egg Whites
1 tsp Cream of Tartar
1 1/2 tsp Vanilla Extract
cost per serving utilizing Pantry Basics - $.13
Mix flour, 1/2 C sugar & salt, sift together.
In separate bowl beat egg whites on low for 2 minutes. Eggs will become foamy. Add cream of tartar and vanilla and beat on high until eggs form soft peaks. Add 1 C sugar all at once and beat on medium. Egg mixture is ready when the peaks are stiff.
Gently fold in flour mixture in three parts. Fold until flour is mixed well with eggs.
Using a mini angel food cake pan (thankfully my mom doesn't mind sharing her pans with me), fill each cake 2/3 full. Bake at 350* for 15 min. Let cakes cool in pan for 30 min. (if you are gentle you can let cakes cool for 15 min.)
Individual cakes can be topped with fruits, icing, syrup, nuts...the possibilities are almost endless.
Mississippi Mud Cake
2 C flour
1/8 tsp salt
1 tsp baking powder
1 ¼ C strong brewed coffee
¼ C bourbon or brandy (I used Kahlua)
5 – 1oz square unsweetened chocolate (I used 5 oz bittersweet morsels)
1 C butter (2 sticks)
2 C sugar
2 eggs, room temp.
1 ½ tsp vanilla
Unsweetened cocoa powder
Preheat oven to 275*
Heat coffee, liquor, chocolate and butter in a double boiler or in a pan over low while stirring often. Mix well until chocolate and butter have melted.
Sift flour, salt and baking powder together.
Pour chocolate mixture into large bowl. Mix on low gradually blending in sugar. Mix until all sugar dissolves.
Add dry ingredients and mix on medium. Beat in eggs and vanilla until well blended.
Pour batter into greased 3 qt Bundt pan is lightly dusted with cocoa powder. Bake until toothpick comes out clean, 1 hour and 20 min.
Cream the cheese with the sugar. Add eggs one at a time and beat until smooth. Line muffin tins with paper liners. Place 1 wafer in the bottom of each paper liner and fill each cup ½ - 1/3 full of cheesecake filling. Bake for 15 minutes at 350*. When cool, top with fruit pie filling, kiwi, chocolate curls etc.
