Try this Mini Cheesecakes recipe, or contribute your own.
Suggest a better descriptionPosition a rack in the lower third of an oven and preheat to 325 degrees. Place the Mini Cheesecake Pan on a baking sheet and brush the wells with 1 tablespoon of the melted butter.
To make the crust, in a food processor fitted with the metal blade, process the graham crackers until fine crumbs form. Add the sugar and pulse until combined. Add the remaining 4 tablespoons melted butter and process until the crumbs begin to stick together. Divide the crumbs evenly among the prepared wells, a scant 1/4 cup per well. Using your fingers, press the crumbs evenly and firmly into the bottom of the wells. Bake the crusts until just set, about 10 minutes. Transfer the pan to a wire rack and let cool. Rinse the food processor bowl and blade.
Reduce the oven temperature to 300 degrees.
To make the filling, in the food processor, process the cream cheese until smooth. Stop the processor and scrape down the sides of the bowl. Add the sugar, vanilla, salt and cream and process until smooth, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs and pulse until combined.
Divide the filling evenly among the wells, about 2/3 cup per well. Bake the cheesecakes until the edges are set but the centers are still slightly wobbly when gentle shaken, 48 to 52 minutes.
Transfer the pan to a wire rack and let the cheesecakes cool at room temperature for 2 hours. Carefully push the cheeesecakes up and out of the base of the pan, slide each off the metal disk base and transfer to a parchment-lined baking sheet. Refrigerate until the cheesecakes are completely chilled, at least 4 hours or up to 2 days, before serving.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1361 | ||
Calories from Fat: 886 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 56.8g | 284 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 605.4mg | 186 % | |
Sodium 498mg | 17 % | |
Potassium 276.8mg | 7 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 107.5g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1361
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