Brownie Bottom Mini Cheesecakes
Jul 17, 2022 16:57:42 GMT -5
Post by Shoshanna on Jul 17, 2022 16:57:42 GMT -5
BROWNIE BOTTOM MINI CHEESECAKES
yield 24 MINI CHEESECAKES
prep time 25 MINUTES
cook time 23 MINUTES
additional time 2 HOURS
total time 2 HOURS 48 MINUTES
INGREDIENTS
FOR THE BROWNIE CRUST:
1/4 cup (56g) unsalted butter
2 ounces (56g) semisweet chocolate
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup (40g) all-purpose flour
1/4 teaspoon salt
FOR THE CHEESECAKE FILLING:
8 ounces (226g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3 tablespoons sour cream
sweetened whipped cream, for garnish
toffee bits, nuts, sprinkles, or other topping for garnish
INSTRUCTIONS
TO MAKE THE BROWNIE CRUST:
Preheat oven to 350°F. Line 24 mini muffin pans with paper liners. (Or grease the cups if not using liners.)
Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir well. Set aside to cool slightly.
Combine the sugar, egg, and vanilla. Stir in the cooled chocolate mixture. Add the flour and salt, and stir just until combined.
Divide the batter evenly among the muffin cups, using about 2 teaspoons per cup.
Bake 6 to 8 minutes, or until slightly set. Set aside.
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until smooth. Mix in the sour cream.
Divide the cheesecake batter evenly among the muffin cups, using about a scant tablespoonful per cup.
Bake 12 to 15 minutes, or until the cheesecakes are set.
Cool in the pan on a wire rack. Then refrigerate at least 2 hours before serving.
If desired, top with sweetened whipped cream and other garnishes before serving. Keep refrigerated.
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yield 24 MINI CHEESECAKES
prep time 25 MINUTES
cook time 23 MINUTES
additional time 2 HOURS
total time 2 HOURS 48 MINUTES
INGREDIENTS
FOR THE BROWNIE CRUST:
1/4 cup (56g) unsalted butter
2 ounces (56g) semisweet chocolate
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup (40g) all-purpose flour
1/4 teaspoon salt
FOR THE CHEESECAKE FILLING:
8 ounces (226g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3 tablespoons sour cream
sweetened whipped cream, for garnish
toffee bits, nuts, sprinkles, or other topping for garnish
INSTRUCTIONS
TO MAKE THE BROWNIE CRUST:
Preheat oven to 350°F. Line 24 mini muffin pans with paper liners. (Or grease the cups if not using liners.)
Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir well. Set aside to cool slightly.
Combine the sugar, egg, and vanilla. Stir in the cooled chocolate mixture. Add the flour and salt, and stir just until combined.
Divide the batter evenly among the muffin cups, using about 2 teaspoons per cup.
Bake 6 to 8 minutes, or until slightly set. Set aside.
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until smooth. Mix in the sour cream.
Divide the cheesecake batter evenly among the muffin cups, using about a scant tablespoonful per cup.
Bake 12 to 15 minutes, or until the cheesecakes are set.
Cool in the pan on a wire rack. Then refrigerate at least 2 hours before serving.
If desired, top with sweetened whipped cream and other garnishes before serving. Keep refrigerated.
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