Posted in Fiction Diner

Fiction Diner: Cake Batter Mini Cheesecakes

I made these for a friend’s birthday, and, boy, were they a treat! You can read the original post from the author of the recipe by visiting Catch My Party.

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Is there anything more fun than mini cheesecakes? The addition of sprinkles only increases the fun. Throw on some whipped cream and a candle and you have yourself a party. Lol
I loved the idea of these cheesecakes. Mine didn’t come out near as white or as thick as the creator’s, but we still really enjoyed them.
I LOVED the crust. There isn’t any sugar in this crust. The pinch of salt and walnuts add a nice bite to the crust that helps balance out the filling. I’ll certainly add these to my personal recipe collection to make again.

Ingredients: 
Filling:

  • 8 ounces cream cheese (1 8oz packages)
  • 3 tablespoons sour cream
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup vanilla cake mix
  • 1/4 cup sprinkles

Crust:

  • 1/4 box graham crackers
  • 2 tablespoons walnut pieces
  • 4 tablespoons butter (1/2 stick)
  • 1/4 teaspoon salt

Directions: 

Preheat the oven to 350F.

Melt the butter (about 30 seconds on high in the microwave). Put the graham crackers, walnuts, and salt into a food processor and pulse until broken down into crumbs. Add the melted butter and pulse until combined. Spray the pan with some non stick spray. Place 2 teaspoons of graham cracker into each mini cheesecake container and pack firmly with a spoon.

In a large mixing bowl, add the cream cheese, sour cream, and vanilla, and mix until smooth. Add the egg, mixing until incorporated. Mix in the sugar and cake batter, adding a few tablespoons at a time. You don’t want to over mix, you just want a smooth consistency.

Stir in the sprinkles, reserving a few pinches for garnish.

Pour the mixture into the mini cheesecake pan, about 1 1/2 tablespoons for each mini cheesecake.

Optional: Sprinkle the top of each cheesecake with sprinkles before baking.

Bake in the oven for 15 minutes. Let it cool on the counter until you can handle the pan, pop out each cheesecake, and chill for an hour or two. They will fall a little while cooling.

Top with a dollop of whipped cream and add a few sprinkles. Aren’t they adorable and divine?!

Tips: 
There were a couple of questions that the author of the recipe left blank. I’ll tell you what I did.
In the ingredient list, she calls for cake mix and then in the directions she mentions adding batter. On her blog, someone asked whether it was dry mix or batter but she never replied back. I chose to use dry mix, and they came out great. So I suppose I chose right.
She also doesn’t tell how many cakes the recipe makes. Based on other recipes I saw that required 2 blocks of cream cheese, I didn’t expect the recipe to make very many. I doubled the recipe and barely scrapped out 24. I’m going to guess that the original recipe made about 10.
I doubled the recipe for both the filling and the crust. And I threw away half of the crust. I’m guessing 1 recipe of crust would have done just as well for double the filling.
My son complained about the salty crust. In hindsight, the full 1/4 teaspoon may have been a bit much. I’ll tone it down in the future by either using 1/8 teaspoon or just a pinch with my fingers instead.

202Novel Quote:

“So, you see, a man can love you, but only imperfectly. It is God alone who can be God.” – The Golden Braid

I simply love this quote. We can be so unbalanced in our expectations of love.

 

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