I first tasted these back when I was a kid when my cousin Gwen would make them. They are like a little piece of cheesecake heaven! Every time I make them and take them somewhere people just love them.
So here goes -
Ingredients:
Cream together the cream cheese and 1 cup of sugar. Then beat in one egg at a time. Add vanilla. Beat until extremely smooth:
You can make these either in regular muffin size pans or in mini-muffin pans. I actually prefer the mini-muffin pans because it is just the right size for a perfect little bite of cheesecake.
Grease the pans with a thick coating of shortening. Then pour a little bit of graham cracker crumbs into each muffin spot.
Shake the crumbs around in the pan so that they coat the bottom and edges of each muffin hole. Then shake the excess off into the trash. Or when using multiple pans, you can shake the excess off onto the next pan and save a few crumbs. I know, I am such a amazing conservationist :)
Fill the muffin tin 7/8ths of the way full for the mini muffins, but only about half way full for the regular size muffins. The reason being that you don’t want the cheesecake part to be too thick or it just won’t taste right.
Bake at 350 degrees for about 20 to 25 minutes for mini muffins or 25 to 30 minutes for regular size muffins. They should look all puffy like this when they are done and be ever so slightly golden brown on the top.
In a small bowl mix together the sour cream, 2/3 cup sugar and 1 tsp vanilla. After you take the cheesecakes out of the oven, let them sit for about 5 minutes. During that time the center will sink down and create a little well in each of them. Spoon the sour cream mixture into each well.
Bake at 350 degrees for about 5 to 7 minutes to “set” the sour cream mixture. Let them cool in the pans then remove and refrigerate until ready to serve. If you want you could even add a little fruit on each one, but really they taste great plain. Another great thing about these is that they lend themselves well to holidays. You can add a little food coloring into the sour cream mixture to make them festive. Go orange for Halloween, or green for St. Patrick’s Day, or hot pink for Valentine’s day. Very fun!
Pair them with some chocolate dipped strawberries and you’ve got yourself a party!
6 comments:
Heh heh. I can tell you're an engineer with the "fill them to 7/8ths full" instruction. Only an engineer (or someone with massive OCD) would be that precise! ;)
Those look very yummy. I need to make your truffle cookies from a few weeks back, but just haven't got in the "baking" mood lately. Although after PW posted that Peanut Butter Pie recipe the other day, I'm also craving that. I even set out the cream cheese this morning to make it!
I've been wanting to make that peanut butter pie too. It looked so yummy!!!!
I've had something similar to this before, and always wondered how it was done. Can't wait to try it (you make me look like such a good cook, Katheryn)!
Believe it or not I just found some cream cheese in my fridge that needed to be used up. Perfect thing to make. I love your cooking lessons, too. I notice that you are using a portable mixer. Is that easier than using the monster mixer I gave you? I've got a portable, too.
I love your baking posts.
And to think they call them "Little Bits". I would like the peanut butter pie recipe if you have it Kat. I've sent you an email today you need to read. Mama
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