Sunday, August 28, 2011

Mini cheesecakes

Hi all-

Well me and the family are stuck inside for the weekend waiting for our dooms day (aka Hurricane Irene) so once again I am trying to make mini cheesecakes in my Babycakes. What? Isn't that on everyones hurricane to do list?

Anywho - I have tried many different recipes, different cooking times, with sour cream, with heavy cream and with out any of these creams. You name it I've done it. And not one really lives up to my expectations.
But let me explain. You must first realize my expectations.

I am VERY VERY - did I mention VERY - picky about cheesecake.
It has to be super creamy not too tart and can not taste sour.

My favorite cheesecake is Juniors Cheesecake in NYC. It's perfect!!! And every time I go to the city I have to get the $7. slice to take home on the train. I savor it for days. It's that good!!!
One thing I'd change is their's has a vanilla cake not graham cracker crust which is what I prefer. So that's what I'm striving for here.
Is that asking too much? Perhaps. A Junior's cheesecake is made in an oven in a waterbath. But I'll keep trying.

I have come close with a recipe once I made in a mini muffin tin in my oven and that is the one I have used today. Ironically - it's the same recipe in the Babycake booklet you get with the treat maker!!!!
The one thing I did differently was make a graham cracker crust. The vanilla wafer cookie thing never worked for me.
And I also tried a sweetened sour cream topping on some of them. Love this too!!

Verdict: these came out PERFECT!!! Great flavor and texture!! Enjoy!!

What you need:

For crust
3/4 cup of Graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter melted

For filling:

8 oz. Cream cheese softened
1 egg
1/4 cup sugar
1 teaspoon vanilla

For sour cream topping:

1/4 cup sour cream
1 teaspoon sugar
1/8 teaspoon vanilla

What you do:

To make crust-
Melt butter
Mix graham crackers crumbs, sugar, and melted butter in a medium size bowl.
Put paper liners in your Babycakes treat maker.
Spray liners with cooking spray in each of the liners to prevent sticking. Fill each well with about 1 tablespoon of crumb
mixture and spread out in the well.

For filling-
Mix softened cream cheese, the egg, sugar, and vanilla until smooth. Fill each well with about 1 to 1 1/2 tablespoon of filling.
Cook the cheese cakes about 5/6 minutes.

If using the sour cream topping:

Mix sour cream, sugar, and vanilla together. Spread on the semi cooked cheese cakes and bake for another minute or 2. Do
Not overcook!!!!

If you aren't using the topping just cook the cheese cakes an additional 1 to 2 minutes.

Take the cheesecakes out and put in the fridge to cool for a few
hours to overnight.
Then take out and enjoy!!

Happy snacking!!


  1. I just got a babycakes cupcake maker (pink one- found it at the thriftshop for 6 bucks! Can I get a high five?!) And your blog rocks!

    Can I ask what size paper liners you use? I plan on going through your archives but thought I would ask.

  2. Hey, I've been searching EVERYWHERE (and I mean everywhere) for a cheesecake recipe for my babycake cake pop maker. Do you think this would work in it, and then I could roll them in crushed graham crackers?