UPSIDE-DOWN COOKIE CHEESECAKES
Make Upside-Down Cookie Cheesecakes that are perfectly sized for individual treats! Prep for our adorable mini chocolate cookie cheesecakes takes just 20 minutes. You'll find these are the perfect go-to when it comes to filling the dessert table.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
- Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5278 g, Sugar 0 g, Protein 4 g
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Fruity and creamy! Just oh so delicious!
Provided by Christopher
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
- Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
- Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
- Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
- Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g
UPSIDE-DOWN MUG CHEESECAKE
This individual cheesecake can be whipped up in the morning and enjoyed for an after-dinner dessert. Customize as you like with your favorite toppings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 1
Number Of Ingredients 8
Steps:
- Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
- Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
- To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1/2 g
PEACH UPSIDE-DOWN CHEESECAKE
I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.
Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.
UPSIDE DOWN COOKIES
A festive layered cookie with cinnamon. Easy and delicious cookies!!
Provided by Pearl Lambert
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
- In a medium bowl, stir together flour, sugar, baking powder, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle on the milk, and stir to mix. Place dough on a floured surface and knead for about ten strokes. Too much kneading will toughen up the dough. Divide the dough in half.
- In a small bowl, mix together the brown sugar and cinnamon. On a floured surface, roll out 1/2 of the dough at a time to a 12x10 inch rectangle. Brush with the melted butter, and sprinkle the cinnamon mixture evenly over the dough. Cut the rectangle into 5 strips 12 x 2 inches each. Stack the strips on top of one another, and cut the stack into 2 inch squares. Place the squares, layered side down, into the muffin cups. Bake in the preheated oven for 10 to 12 minutes.
- In a small bowl, stir together the confectioners' sugar and milk until smooth. When cookies come out of the oven, drizzle the icing on.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 70.6 g, Cholesterol 23.3 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 36.6 g
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MINI OREO CHEESECAKES - PRETTY. SIMPLE. SWEET.
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5/5 (5)Total Time 35 mins
- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
- Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.
- You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
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