MINI CARAMEL CHEESECAKES RECIPES
EASY MINI CARAMEL APPLE CHEESECAKES RECIPE: HOW TO MAKE IT
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 31g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES RECIPE | REE ...
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 4 hours 20 minutes
Cook Time 45 minutes
Yield 24 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.
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MINI CHERRY CHEESECAKES RECIPE: HOW TO MAKE IT
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 213 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 213 calories per serving
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
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BEST MINI APPLE CHEESECAKE RECIPE - HOW TO MAKE MINI APP…
To have cheesecake faster try these Mini Apple Cheesecakes from Delsih.com.
From delish.com
Reviews 4.5
Total Time 3 hours
Category dessert
From delish.com
Reviews 4.5
Total Time 3 hours
Category dessert
- Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened. Press graham mixture into paper liners and set aside. In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer. Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. Garnish with Cool Whip and drizzle with more caramel before serving.
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BEST MINI APPLE CHEESECAKE RECIPE - HOW TO MAKE MINI APPLE ...
To have cheesecake faster try these Mini Apple Cheesecakes from Delsih.com.
From delish.com
Reviews 4.5
Total Time 3 hours
Category dessert
From delish.com
Reviews 4.5
Total Time 3 hours
Category dessert
- Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened. Press graham mixture into paper liners and set aside. In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer. Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. Garnish with Cool Whip and drizzle with more caramel before serving.
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Easy and luscious mini cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.
From bakedbyrachel.com
Total Time 25 minutes
Category Dessert
Cuisine American
From bakedbyrachel.com
Total Time 25 minutes
Category Dessert
Cuisine American
- Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.
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MINI EGGNOG CHEESECAKE RECIPE - DELISH.COM
Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.
From delish.com
Reviews 2.5
Total Time 3 hours 30 minutes
Category Christmas, baking, dessert
Cuisine American
From delish.com
Reviews 2.5
Total Time 3 hours 30 minutes
Category Christmas, baking, dessert
Cuisine American
- Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup. In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full. Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel.
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