Instructions. In a large bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt. Line a muffin pan with 6 paper liners. Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Refrigerate while you work on the filling. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity. Bake for about 18 minutes, or until set. 1) Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Place a single vanilla wafer in the bottom of each cup. 2) In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. With electric mixer on low, gradually at ¾ cup sugar. Step. 1 For the crust: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners. Step. 2 Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist. Bake for 15 to 16 minutes. Cool in the pan for 10 minutes, then cool completely on a wire rack. Chill. Once cooled, transfer to the fridge and chill for 4 hours. Add the toppings. Before serving, remove the paper liners. Top the cheesecakes with pecans, caramel sauce, chocolate ganache, and sea salt.

Change the oven temperature: Turn the oven down to 300F. Make the mini cheesecake filling: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Add the eggs one at a time. Add the heavy cream and vanilla.

Use a food processor to crumble the graham crackers into fine crumbs. Then combine the crumbs, melted butter, sugar, and salt in a medium bowl. Step 3: Bake the crust. Disperse the graham cracker crumbs into each cupcake liner, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool. 4 CHEESECAKE FILLING. In a large bowl, beat cream cheese, vanilla extract and sugar until smooth and incorporated (about 2-3 minutes on medium speed) 5 CREAM. In a separate bowl, whisk mascarpone cheese and heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed). 6 FOLD. Add the lime juice, lime zest, sour cream, and vanilla. Mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined. Evenly distribute the cheesecake filling between all 12 cavities of the muffin pans. gmmDwOr.
  • a3lb1g0ow7.pages.dev/672
  • a3lb1g0ow7.pages.dev/541
  • a3lb1g0ow7.pages.dev/436
  • a3lb1g0ow7.pages.dev/337
  • a3lb1g0ow7.pages.dev/653
  • a3lb1g0ow7.pages.dev/557
  • a3lb1g0ow7.pages.dev/639
  • a3lb1g0ow7.pages.dev/376
  • a3lb1g0ow7.pages.dev/194
  • a3lb1g0ow7.pages.dev/559
  • a3lb1g0ow7.pages.dev/406
  • a3lb1g0ow7.pages.dev/225
  • a3lb1g0ow7.pages.dev/122
  • a3lb1g0ow7.pages.dev/767
  • a3lb1g0ow7.pages.dev/29

    • how to make mini cheesecakes