I got the baking bug again. I became obsessed with making cheesecake when I was watching Martha Bakes randomly one night. I don’t know if this is the same recipe she used, but I’m pretty sure its fairly similar. I initially wanted to make a cheesecake with sour cream, but somehow it got lost in the shuffle and I went on cheesecake autopilot. Then I remembered the leftover chocolate sauce I had made that was in the fridge.
Here’s the general mini cheesecake bites recipe I followed. It would probably make 36 mini bites, but I did 24 minis and six maxis (um, extra large muffin tins).
- 2 (8 ounce) packages softened cream cheese
- 2 room temperture eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- Nilla wafers
- Preheat oven to 350 degrees.
- Put muffin liners into mini-muffin tin.
- Crumble Nilla wafers into each muffin cup.
- Mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well in between, until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Drop a 1/2 teaspoon full of chocolate glaze ontop of each cheesecake bite.
- Cool completely.
- Refrigerate overnight.
- Feed to coworkers.
The chocolate sauce was an Evil Paula Deen recipe that I used when I made her evil NY cheesecake.
Paula Deen’s Chocolate Glaze:
1/4 cup butter
2 (1-ounce) squares semisweet chocolate
3/4 cup sugar
1/2 cup heavy whipping cream
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.
I still have a crapload of cream cheese left, so I will probably do that sour cream based cake or cupcake one this week. I’m also fixating on making a red velvet cake/cupcake.