Mini Chocolate Cheesecakes With Graham Cracker Crust Recipes

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MINI CHEESECAKES III



Mini Cheesecakes III image

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.

Provided by BRAT87

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

⅓ cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 ½ teaspoons lemon juice
½ teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
  • In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
  • Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
  • Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Nutrition Facts : Calories 219 calories, Carbohydrate 15.2 g, Cholesterol 72.1 mg, Fat 16.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 8.8 g, Sodium 171.1 mg, Sugar 12.1 g

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH



Chocolate Cheesecake With Graham Cracker Crunch image

It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.

Provided by Julia Moskin

Categories     snack, cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

2 cups/170 grams graham cracker crumbs
1/2 cup/100 grams light brown sugar
4 tablespoons/50 grams (1/2 stick) unsalted butter, melted
1 cup/250 milliliters sour cream
8 ounces/250 grams best-quality semisweet chocolate, preferably Callebaut, broken into pieces
1 1/2 pounds/700 grams cream cheese
1 cup/200 grams granulated sugar
3 eggs
3 or 4 graham crackers
2 tablespoons/25 grams unsalted butter
Chocolate ganache (optional; see recipe)

Steps:

  • Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
  • In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
  • In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
  • In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
  • Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
  • Set aside to cool and refrigerate until ready to serve, up to 2 days.
  • For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
  • When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams

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