Posts Tagged ‘Cheesecake’

I found a great recipe for mini cheesecakes on bakerlla.com.  While they look great as they are, I just had to make them my own!


Follow the link above for the original recipe which is for mini cherry cheesecakes.  I’ve listed below what I did!


2 pkg. (8oz.) cream cheese, softened to room temperature

3/4 cup sugar

3 eggs

1 Tbsp vanilla

1 Tbsp lemon juice

2 tsp ground cinnamon

48 mini nilla wafers

48 1.25″  diameter baking cups (the mini ones from Wilton)

1 can apple pie filling chopped


Preheat oven to 350°.  In a large bowl, beat cream cheese until well blended.  Add sugar, eggs, vanilla, and lemon juice.  Blend well.  Add ground cinnamon to the batter and work just until blended.

Line mini muffin tin with liners.  Drop one mini Nilla wafer into each liner.  Fill with cheesecake batter (note, I used the Pampered Chef small cookie scoop to fill mine and it worked awesome!)  Note most mini muffin tins have 24 cups in them, so you will need to bake twice!  Bake for 20 minutes.  Allow to cool 15 – 20 minutes before removing from pan.  Refrigerate at least 4 hours.  Top with apple pie filling and a sprinkle of additional cinnamon!  Enjoy!


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Wow…was having a craving…and remembered that we actually had EVERYTHING in the house to make my all time favorite Cheesecake.  Now, I can’t take credit for this one…I started with the base recipe from the back of a bag of Andes Candies baking chips (also found at http://www.tootsie.com/rec_cheesecake.php).  But as you have learned by now…I never follow any recipe to a T…and have often had to substitute for the baking chips as my local market only carries them during the holidays!  So here goes!

Oh…wait…let me temp you with a picture 1st…



1 C. chocolate cookie crumbs (I love oreos for this)

3 T. sugar

3 T. melted butter

4 pkg (8 oz each) cream cheese (yes…you can use reduced fat)

1 C. sugar

2 tsp vanilla extract

4 eggs – room temp

1 pkg (28 candies) Andes Candies – chopped – or 1 C Andes Candies Baking chips

1 jar hot fudge ice cream topping


Preheat oven to 325 degrees.  Mix crumbs with 3 T sugar in small bowl.  Add melted butter and mix.  Press onto bottom of a 9″ springform pan.  Bake at 325 degrees for 10 mins.  While crust bakes, beat cream cheese and 1 cup sugar in large bowl (I love my Kitchen Aid mixer for making this cheesecake).  Once well blended, add eggs and vanilla.  Mix on low just until blended.  Stir in baking chips.  Pour into baked crust and return to 325 degree oven for 65 minutes or until center is almost set.  Turn off oven and open door.  Allow cheesecake to sit in oven 1/2 hour.  Remove.  Run knife between pan and cheesecake.  Cool at room temp.  Refrigerate overnight.  When ready to serve, heat hot fudge sauce in microwave till able to pour.  Garnish each slice with hot fudge sauce!

This is soooooo yummy.  The original recipe uses more Andes Candies melted to top the cheesecake.  While this is very good as well, it is too rich for most of my family and friends, but the cheesecake is perfect with the hot fudge sauce!

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