MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
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.
MINI CAPPUCCINO CHEESECAKES
This creamy indulgence has only 5 grams of fat per serving. (But after you've taken a bite, you'll want to eat more than one!)
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h48m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
- Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
- Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
- Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
MINI CHOCOLATE CHEESECAKES
Make and share this Mini Chocolate Cheesecakes recipe from Food.com.
Provided by little.bit.osugar
Categories Cheesecake
Time 35m
Yield 18 mini cheesecakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with cupcake liners.
- Cheesecake: Grind whole Oreos (cream center included) to make a fine 'dust'. Melt butter then add the ground oreos to the butter and mix with a fork until clumpy. Scoop half a tablespoon per cup. Press down to firm up the crust.
- Mix cream cheese, half cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Meanwhile melt all the chocolate squares according to package directions. Add melted chocolate to the cream cheese mixture and mix until smooth and chocolatey. It should look like thick chocolate pudding.
- Pour a tablespoon into each cup. Bake at 350 for about 20-25 minutes or until tooth pick inserted comes out clean. Let cool completely.
- Whipped cream: Whip heavy cream until it starts to thicken. Add sugar one tablespoon at a time until you reach your desired sweetness.
- Raspberry sauce: Microwave raspberries for 30 seconds. Scoop a tablespoon into coffee filter paper, twist and squeeze gently until you get the juice out. Repeat with the rest of the raspberries. Add sugar a bit at a time and whisk in until there are no more clumps.
- Assembly: When ready to serve, spoon some whipped cream on top each cheesecake and drizzle with raspberry sauce and kick that chocolate craving to the curb! If you want to be fancy you can put the whipped cream into a piping bag and use your favorite tip to pipe it out instead.
Nutrition Facts : Calories 228.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 59.2, Sodium 119.4, Carbohydrate 17.8, Fiber 1.8, Sugar 13.1, Protein 3.7
MINI CHOCOLATE HAZELNUT CHEESECAKES
Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
Provided by Jif(R) Hazelnut
Categories Jif®
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
- Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
- Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
- Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 28.5 g, Cholesterol 86.3 mg, Fat 28 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 14.1 g, Sodium 259.8 mg, Sugar 9.9 g
MINI CHOCOLATE HAZELNUT CHEESECAKES
Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
Provided by Jif(R) Hazelnut
Categories Jif®
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
- Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
- Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
- Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 28.5 g, Cholesterol 86.3 mg, Fat 28 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 14.1 g, Sodium 259.8 mg, Sugar 9.9 g
MINI CHOCOLATE HAZELNUT CHEESECAKES
Make and share this Mini Chocolate Hazelnut Cheesecakes recipe from Food.com.
Provided by Jifreg Recipes
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 325°F Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
- BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
- SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
- REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.
Nutrition Facts : Calories 276, Fat 20.9, SaturatedFat 11.4, Cholesterol 86.5, Sodium 275.2, Carbohydrate 18.6, Fiber 0.7, Sugar 11, Protein 4.5
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MINI CHOCOLATE-HAZELNUT CHEESECAKES RECIPE - FOOD
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5/5 Total Time 40 minsServings 12
- Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
- In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.
- Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.
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