individual cheesecakes
(1 rating)
I wanted to change things up a bit, I usually make a traditional cheesecake. Around the holidays, brie and gouda wrapped in puff pastry is popular so I thought how would a cheesecake taste done in a similar way. I like this because it takes away some of the sweetness of cheesecake. But you can trim the dough so you don't have to cover the top and you can add pretty much whatever topping you want.
(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For individual cheesecakes
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3tubes cressent rolls
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i use the larger muffin tins for these
- FILLING
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1 1/2 lbcream cheese, softened
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1 csugar
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1/2 csour cream
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4 lgeggs
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2 tsppure vanilla extract
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1/4 call-purpose flour
- TOPPING(S)
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2 Tbspmilk
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4 ozchocolate chips
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or
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1/2 stickbutter
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sugar cinnamon mixture
How To Make individual cheesecakes
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1Pre-heat oven to 325. Prepare the muffin tins with non-stick spray (you want to be able to lift out easily when cooled).
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2Blend cream cheese, sugar and sour cream until smooth (a few mins.) Add eggs, vanilla and flour and blend well (another few mins.)
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3Each roll of cressent rolls will make 4 cakes. Unroll dough and only seperate into 4 rectangles. Pinch the diagoal line closed.
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4Place each rectangle into a muffin cup and press down to cover sides.
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5Pour cheesecake batter all the way to the top of each. Pull corners over (I gather and twist at th top). You can also trim dough for more of a traditional cheesecake.
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6If using cinnamon/sugar top, melt butter and add cinnamon and sugar, mix and brush generously on top.
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7Bake for 45 min or until set.
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8Cool in tins and remove carefully when cool.
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9If using chocolate top, melt chocolate chips and milk in microwave. Let cool slightly to thicken and drizzle over cakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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