Yum

Thursday, May 16, 2013

Mini Chocolate Chip Cheesecake



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
printable version

1- 8oz brick of cream cheese, at room temperature
1 egg
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

Ganache:
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.


This post linked to

Wednesday Extravaganza
What's Cookin' Wednesday?
Full Plate Thursday
Somewhat Simple
Tasty Thursday
Thursday Favorite Things
Create it Thursday
Sweet & Savory Sundays

9 comments:

Leslie Lambert said...

Oh goodness...my mouth is watering! This would be great to link-up to my Create It Thursday post...it's live now! http://www.lambertslately.com/2013/05/create-it-thursday-2-plus-features.html

Anonymous said...

looks DELICIOUS! what size can did you use for the milk?

Cindy Jamieson said...

In the U.S I think the size is 14 oz, here in Canada it's a 300ml size can.

mail4rosey said...

Those look VERY rich and VERY good. :)

I'm visiting today from Thursday's Favorite Things.

Jan said...

I've got a question on the first amt of milk...
The second half of the can is for the ganache, but when do you use the first half? Directions don't specify!
Thanks!

Cindy Jamieson said...

Hi Jan,

Thanks for the heads up on the missing ingredient in the directions. I've edited the recipe and have added in the condensed milk.

Leah said...

Those look addictive and decadent! I would love to try them.

Tash TheVelvetMoonBaker said...

these look absolutely ridiculous! So decadent :D thanks for linking up at sweet & savoury this week :D

Karly Campbell said...

I adore mini dessert and these just look fabulous! Thanks for linking up with What's Cookin' Wednesday!