I love spoiling people and I usually do that with food. Whether it's bringing goodies for the teachers/secretaries at school, or sending some goodies with Hubby, for his fellow managers and event staff, I love feeding people. Recently, Hubby has been talking about how stressed his staff has been with the new renovations, the re opening of a near by theme park for the season and a new menu roll out. So, I decided to go ahead and send in a little something to hopefully comfort them, if only while they were eating it, LOL.
I am totally IN LOVE with my Pampered Chef Brownie Pan!!! I've been baking just about anything in them. I thought it would be cute and fun to make little mini cheesecakes in them; so that's what I did! I made up a simple cheesecake batter, used graham crackers as the crust (if using a muffin tin, feel free to use Oreo Cookies, or Nilla Wafers as the crust) and topped everything with a chocolate ganache. A-MA-ZING!!! All the women at Hubby's work raved about the cheesecakes and most of them asked Hubby if I could send it the recipe. Nothing like some decadent cheesecake, to ease a stressful work day!
Mini Chocolate Chip Cheesecakes
1- 8oz brick of cream cheese, at room temperature
1/2 can sweetened condensed milk
1/3 C sugar
2 tsp vanilla
2 tsp corn starch
3/4 C mini chocolate chips, divided
12 square graham crackers
1/2 can condensed milk
1/2 C milk chocolate chips
Preheat oven to 325 degrees. Place one graham square into each well of your brownie pan. (if using a muffin tin, place cookie of choice in bottom of each well, of pan). Set aside.
In a bowl, beat the cream cheese until fluffy and free of lumps; about 4 minutes. Slowly beat in the vanilla, half the condensed milk and sugar; until well combined. Beat in egg, just until combined, and stir in cornstarch and 1/2 C mini chocolate chips. Pour cheesecake filling evenly on top of each graham cracker. Bake for 15-20 minutes; until cheesecake is firm, but still slightly wiggly in center. Cool completely.
In a small sauce pot, over med-low heat, melt the milk chocolate with the condensed milk; until smooth. Generously spread ganache on top pf cooled cheesecakes and spread evenly and sprinkle with remaining mini chocolate chips. Refrigerate until serving.
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