Thursday, September 1, 2011

Recipe: Biscoff Crunch Mini Cheesecakes

Happy September!  It is now time to decorate for fall and drink pumpkin spice lattes and wear scarves, my favorite time of the year!

Do you read food blogs?  I know I'm not a food blog, but I love reading them and getting inspiration on things to make.  One of the blogs I read is Picky Palate, she is so adorable and has some amazing recipes. Last Friday I made a batch of her Biscoff Crunch White Chocolate Chip Cookies and loved them, they were UH-mazing!!  I had leftovers, because despite how delicious they were, I couldn't eat them all (I am on Weight Watchers, folks), but I didn't want to throw the leftovers away.  Enter cheesecake!!  I decided to make cheesecake, and use them for the crust.  Here it is!

Start with your cookies, you want them a few days old so they're not too soft, and you want about 8 of them.

Cut them up into small-ish pieces.  The next step can be done three different ways, you can use a food processor to crush them, place them in a bag and use a mallet or put them in a blender to crush them.  I made these twice, and the first time was a fail...I tried both the plastic bag and food processor.  I think if I had a large food processor, that would have worked better.  I used the blender today and just let it go and it worked great.

To the crumbs add melted butter and stir until completely combined.  Place mini cupcake papers in your pan and put about a tablespoon of the cookie mixture in each of the cups.  I used the end of a small rolling pin to press down the crumbs, but you could use a spoon.

Bake for 8 minutes at 325 degrees and let cool for 15 minutes.

For the Cheesecake, beat your cream cheese until soft and add the sugar until combined. Add the eggs, one at a time, beating until combined.  Add the salt, vanilla, sour cream and beat until combined, scraping down the sides.  

Fill the cups about 3/4 of the way full with the cream cheese mixture.  Fill a jelly roll pan with water and place in the oven, put the muffin pan on top of the jelly roll pan and back for 40 minutes, or until a knife comes out clean.  Cool for 15 minutes, then place in the refrigerator for at least an hour, or until cold.  



Enjoy plain, or with a scoop of jam.


Biscoff Crunch Mini Cheesecakes
makes 24

8 Biscoff Crunch White Chocolate Chip Cookies
2 Tbsp butter, melted and cooled

2 and a half cups cream cheese, softened
¾ cup granulated sugar
Pinch of salt
⅛ cup sour cream
1Tbsp vanilla extract
3 eggs
1 eggs yolk


1. Preheat oven to 325 degrees.  Prepare your mini cupcake pan by placing cupcake liners in each cup.

2. Crush the cookies by using your food processor, blender, or a zip top bag and food mallet. Combine with the melted butter and stir until all combined.  Divide among the liners, about 1 Tbsp in each cup and squish down into the cups.  Bake at 325 for 8 minutes, allow to cool for 15 minutes.

3. In your mixer place the softened cream cheese and beat for 1 to 3 minutes, or until soft.  Add the sugar and beat until combined, about 2 minutes.  Add the salt, sour cream and vanilla, beating until combined, scrape down the sides of the bowl.  Add the eggs, two at a time, until completely mixed together.

4. Pour the cream cheese mixture into the muffin cups filling each ¾ full.  Place a jelly roll pan on the top rack in your oven, and fill with four cups of water.  Put the cupcake pan on top of the jelly roll pan, in the water.  Bake for 40 minutes, or until a knife put in the center of the cake comes out clean.  Allow to cool for 15 minutes, then transfer to the refrigerator for at least an hour.  Keep in a airtight container in the refrigerator for 4 days or up to one month in the freezer.

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2 comments:

  1. This looks DIVINE :) Thanks for sharing this recipe!

    ReplyDelete
  2. Oh what a yummy idea! I'd like to invite you to share these at my Friday Favorites party!

    ReplyDelete