Mini Cheesecake Sugar Cookies Food

MINI CHEESECAKE SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees.
• For the sugar cookies, cream the sugar and the butter.
• Beat in the eggs and vanilla.
• Mix the sugar with the cinnamon, flour, baking powder, and salt.
• Add the dry ingredients to the creamed butter and mix until it forms a dough.
• Line and grease a 12 muffin tin.
• Roll out the cookie dough.
• Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin.
• Bake the cookie cups for 8 minutes and remove from the oven. (You may have some leftover dough, which you can use to make some sugar cookies).
• Let the cookie cups rest for at least 10 minutes.
• In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
• After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
• Bake 20 more minutes, or until the cheesecake has set.
• Remove from the oven.
• Chill overnight.
• You can add a fruit or chocolate sauce on top as a garnish.

MINI CHEESECAKE RECIPE

Steps:

• To make the crusts, in a small bowl, stir together the cookie crumbs, sugar, and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300°F.
• To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the spped to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
• To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
• For a great change you can vary the recipes to make these great desserts:.
• Brulee: After removing the cheesecakes from the pan and just before serving, sprinkle 1 teaspoons sugar over each cake. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles until the sugar melts and browns.
• Caramel: Spoon 1 teaspoons caramel sauce onto each cooled baked crust, then pour in the batter and bake as directed.
• Lemon: Add 2 Tbs. fresh lemon juice and 1.5 tsp lemon zest to the batter along with the heavy cream. Continue as directed.
• Strawberry: After beating in the sugar and salt, whisk 1/3 cup strawberry puree into the batter. Place 1 strawberry slice on each cooled baked crust, then pour in the batter and bake as directed.
• This recipe is brought to you by www.cheesecakedelivered.com.

5-INGREDIENT CHEESECAKE COOKIES

Steps:

• Mix together first 4 ingredients.
• Add cake mix and blend well.
• Place by teaspoonfuls onto cookie sheet.
• Bake for 10 to 12 minutes at 350° until just slightly browned around the edges.
• Do not let the cookies brown.