ush up to remove the cheesecake from the cup. Use a
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan.
(You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The larger cheesecake will require only 45 to 50 minutes baking time.)
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
Add egg and process just until blended. Fold in chocolate morsels.
etal measuring cup.
For mini tarts: Add one rounded tablespoon
You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The large cheesecake will require only 45 to 50 minutes baking time.
Spoon mixture evenly into the mini pie crusts.
Bake in
25 degrees F. Spray two mini cheesecake pans with nonstick cooking spray
Cheesecake:
Combine 1st 3 ingredients;
he mean time, prepare the cheesecake filling by beating the cream
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil-lined muffin cups with spoon. Beat milk and filling mix on low until blended.
Beat on medium 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Garnish.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
For the mini cheesecakes: Preheat the oven to
Mix cheesecake crumbs, sugar and margarine; press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
our.
Prepare the oreo cheesecake layer by mixing the heavy
ool.
3) For the cheesecake filling, lower oven temperature to
mooth.
Pour and spread cheesecake layer over the pressed cookie