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It’s Friday everyone, my favorite day of the week. I am going to feature a couple of dessert recipes over the next couple of weeks since Valentine’s Day is not to far away and what better way to tell the one’s you love than with a special dessert. My first post will be for Individual Cheesecakes.
This recipe for Individual Cheesecake’s is very simple but it looks like you put a lot of time and effort into the dessert. It has a graham cracker crust with a light and fluffy middle and I added cherry pie filling to top off this delicious dessert. You can pick the topping of your choice; caramel, chocolate, blueberry, lots of choices just pick your favorite.
Individual Cheesecakes
You add melted butter to graham cracker crumbs and press them into cupcake liners, then you add some of the cheesecake mixture and bake. While baking the cheesecake rises above the liners but once you take them out to cool, the Individual Cheesecake’s flatten and become this dense cheesecake that is out of this world good.
Individual Cheesecakes
Add your favorite topping (Cherry is by far my favorite) and you have the perfect little dessert. You won’t be able to eat just one, you will want many more, so try and contain yourself when eating these Individual Cheesecakes. Make some for the one’s you love!
A little bite of deliciousness.
Ingredients
- FOR THE CRUST:
- 1 ½ cup graham cracker crumbs
- 4 tablespoons unsalted butter; melted
- 2 tablespoons granulated sugar
- 1 ½ teaspoons cinnamon
- FOR THE FILLING:
- 3 (8 ounce) bricks of cream cheese; softened
- 3/4 cup sugar
- ¼ teaspoon salt
- 1 vanilla bean or 2 tsp. vanilla
- 3 large eggs, at room temperature
- 1/3 cup heavy cream
- Cherry Pie Filling or topping of your choice
Instructions
- Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.
- In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.
- Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.
- Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.
Individual Cheesecakes
