Stormwatcher
Mini Cheesecake Party Tray
MAKES 4 DOZEN
Crust:
¼ cup crushed Oreo cookies
¼ cup crushed chocolate graham crackers
¼ cup crushed Nilla wafers
¼ cup crushed cinnamon graham crackers
½ stick butter cut into quarters (4 pieces)
4 Tbs sugar
Filling:
3 oz mini chocolate chips for melting
16 oz cream cheese (2 packages)
8 oz sour cream
½ cup sugar
3 eggs
2 tsp vanilla
3 oz mini chocolate chips
3 oz seedless raspberry jelly
3 oz caramel syrup
¾ oz Amaretto
¾ oz Kahlua
¾ oz Apple-barrel Schnapps
¾ oz Chambord
- Preheat oven to 300 degrees.
- Prepare each of the crusts by blending the crumbs, butter and 1 Tbs sugar. Press equal amounts into each of the mini cupcake cups. Additional cinnamon may be added to the cinnamon crust mix, if desired.
- Bake the crusts for 15 minutes, this will make them crispy, especially when using silicon trays. If using metal trays, cupcake papers are highly recommended!!!
- Melt the chocolate, set aside to cool.
- Soften the cream cheese and beat it with the sugar until creamy.
- Beat the eggs into the mixture, one at a time beating well each time, then stir in the sour cream, and vanilla.
- Separate the batter into 4 equal parts. This should be around 1 cup of batter, more or less.
- Blend in the melted chocolate and Amaretto into the first batch. This mixture will be evenly dispersed into the Oreo crust cups.
- Blend in the mini chocolate chips and Kahlua into the second batch. This mixture will be evenly dispersed into the chocolate graham cracker crust.
- Blend in the seedless raspberry jelly and Chambord into the third batch. This mixture will be evenly dispersed into the Nilla wafer crust.
- Blend in the caramel syrup and the Apple-barrel Schnapps into the last batch. This mixture will be evenly dispersed into the cinnamon graham cracker crust.
- Bake for 25 - 30 minutes. Turn the oven off and let the cheesecake cool in the oven for another 30 minutes.
- Remove to a rack and allow to cool completely before removing each mini cheesecake. Once removed from their trays, refrigerate or freeze the cheesecakes for at least 12 hours.
- The cheesecakes can be topped with whipped cream and chocolate, raspberries or caramel syrup as desired.
Mini Cheesecake Party Tray
MAKES 4 DOZEN
Crust:
¼ cup crushed Oreo cookies
¼ cup crushed chocolate graham crackers
¼ cup crushed Nilla wafers
¼ cup crushed cinnamon graham crackers
½ stick butter cut into quarters (4 pieces)
4 Tbs sugar
Filling:
3 oz mini chocolate chips for melting
16 oz cream cheese (2 packages)
8 oz sour cream
½ cup sugar
3 eggs
2 tsp vanilla
3 oz mini chocolate chips
3 oz seedless raspberry jelly
3 oz caramel syrup
¾ oz Amaretto
¾ oz Kahlua
¾ oz Apple-barrel Schnapps
¾ oz Chambord
- Preheat oven to 300 degrees.
- Prepare each of the crusts by blending the crumbs, butter and 1 Tbs sugar. Press equal amounts into each of the mini cupcake cups. Additional cinnamon may be added to the cinnamon crust mix, if desired.
- Bake the crusts for 15 minutes, this will make them crispy, especially when using silicon trays. If using metal trays, cupcake papers are highly recommended!!!
- Melt the chocolate, set aside to cool.
- Soften the cream cheese and beat it with the sugar until creamy.
- Beat the eggs into the mixture, one at a time beating well each time, then stir in the sour cream, and vanilla.
- Separate the batter into 4 equal parts. This should be around 1 cup of batter, more or less.
- Blend in the melted chocolate and Amaretto into the first batch. This mixture will be evenly dispersed into the Oreo crust cups.
- Blend in the mini chocolate chips and Kahlua into the second batch. This mixture will be evenly dispersed into the chocolate graham cracker crust.
- Blend in the seedless raspberry jelly and Chambord into the third batch. This mixture will be evenly dispersed into the Nilla wafer crust.
- Blend in the caramel syrup and the Apple-barrel Schnapps into the last batch. This mixture will be evenly dispersed into the cinnamon graham cracker crust.
- Bake for 25 - 30 minutes. Turn the oven off and let the cheesecake cool in the oven for another 30 minutes.
- Remove to a rack and allow to cool completely before removing each mini cheesecake. Once removed from their trays, refrigerate or freeze the cheesecakes for at least 12 hours.
- The cheesecakes can be topped with whipped cream and chocolate, raspberries or caramel syrup as desired.