mini nutella cheesecakes
Holy cow, it's another cheesecake recipe! I'm still not totally converted to cheesecake, but since it seems like everyone else really likes it, I've been finding myself in the position of making it lately. A few weeks ago a friend at work did me a big favor, and I baked up a batch of these delicious cheesecakes to say thank you. Considering she's begged me for the recipe every time I've seen her since, I'm guessing they were a hit! (And here I am, finally posting it for you, Liz!)
I made enough that Geoff and I got to try some too, and I'll admit that they were pretty tasty! The texture was silky and light, and I loved the hint of Nutella in every bite. Geoff went totally nuts over them and ate four little cheesecakes in about fifteen minutes. These cheesecakes would make an elegant and delicious dessert for any holiday party!
Mini Nutella Cheesecakes
adapted from Cooking Classy
for the crust:
9 ounces chocolate cookies, finely crushed (I used chocolate animal crackers but chocolate graham crackers would work great too!)
1 tablespoon sugar
6 tablespoons butter, melted
for the cheesecake:
6 tablespoons sugar
1 1/2 tablespoons flour
12 ounces cream cheese, softened (Neufchatel works fine)
2 large eggs
1/4 cup milk
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Nutella
Preheat oven to 325. In a small bowl, mix together crushed cookies, sugar, and butter. Divide evenly between 12 paper-lined muffin cups or 12 wells of a mini cheesecake pan. Press down to form an even layer and bake 5 minutes. Remove from oven and let cool while you prepare the filling.
In a medium bowl or the bowl of a stand mixer, mix sugar, flour, and cream cheese until smooth. Beat in eggs, then add milk, sour cream, and vanilla, and mix until smooth. Fold in Nutella until just combined. Divide the filling evenly between the muffin cups, filling nearly to the top. Tap lightly on the counter to release any trapped air. Bake 20-24 minutes, or until just slightly jiggly in the center. Remove and let cool at room temperature 30 minutes, then cover with plastic wrap and chill in refrigerator for several hours. Keep in the refrigerator. Serve with whipped cream if desired.
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