Four 45 Inch Cheesecakes With Nine Stir In Variations Food
MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES
Make four individual cheesecakes with our Mix 'n Match Mini Individual Cheesecakes! Try apple pie, s'mores, chocolate chunk & more individual cheesecakes.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 12 servings, 1/3 of one mini cheesecake each.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
- Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
- Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 19 g, Protein 6 g
FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS
My oldest son bought me a set of 4.5-inch springform cheesecake pans and I found this recipe with stir-in variations by Googling. Found on Diana's Desserts website at http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1927/Recipe.cfm. Source: Kraft Foods, November 24, 2003. See Directions below recipe for ideas for garnishing, or stir-in variations! Please note that the nutritional information does NOT include stir-in ingredients!
Provided by KerfuffleUponWincle
Categories Cheesecake
Time 1h20m
Yield 4 4.5-inch springform pans, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Mix crumbs, the 3 tablespoons 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, one at a time, mixing on low speed after each addition just until blended.
- Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, 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 to garnish: 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.
- STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
- APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
- NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
- CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
- CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
- S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon 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 tablespoons peanut butter and 1 tablespoon milk.
- MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.
THE PHILLY 3 STEP CHEESECAKE WITH VARIATIONS
I like to put a variety of toppings on cheesecake. The Philly cheesecake is a perfect one to experiment with. I have included our favorites, but the possibilites are endless!
Provided by MizzNezz
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, sugar, and vanilla until creamy.
- Blend in eggs.
- Pour into crust.
- Bake at 350 for 40 minutes.
- Cool, then refrigerate.
- Topping ideas: Cherry pie filling, Blueberry pie filling, Assorted fresh fruits, cut and lightly sugared, Sour cream--place under broiler till bubbly Hot fudge ice cream topping, Caramel ice cream topping.
Nutrition Facts : Calories 265.4, Fat 21, SaturatedFat 12.8, Cholesterol 115.2, Sodium 185.4, Carbohydrate 14.1, Sugar 12.7, Protein 5.8
4 INCH MOCHA CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
- Beat in egg substitute. Beat well.
- Stir in whipping cream.
- Stir together hot water and coffee.
- Add coffee and vanilla to cream cheese mixture, stirring until well combined.
- Stir in melted chocolate.
- Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
- Stir in coffee till dissolved.
- Cool to lukewarm, then pour over cheesecake.
- Chill till topping firms up.
4 INCH STRAWBERRY CHOCOLATE CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
- Beat in melted egg substitute and vanilla. Beat well after each addition.
- Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
- Stir strawberry schnapps into remaining cream cheese mixture.
- Fold in sliced strawberries.
- Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
- Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
- Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Top with canned whipped topping and chocolate covered strawberry.
Nutrition Facts : Calories 249.3, Fat 18.3, SaturatedFat 10, Cholesterol 51.9, Sodium 212.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.8, Protein 3.9
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