FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS

Four 4.5-Inch Cheesecakes With Nine Stir-In Variations image

My oldest son bought me a set of 4.5-inch springform cheesecake pans and I found this recipe with stir-in variations by Googling. Found on Diana's Desserts website at http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1927/Recipe.cfm. Source: Kraft Foods, November 24, 2003. See Directions below recipe for ideas for garnishing, or stir-in variations! Please note that the nutritional information does NOT include stir-in ingredients!

Provided by KerfuffleUponWincle

Categories Cheesecake

Time 1h20m

Yield 4 4.5-inch springform pans, 16 serving(s)

Number Of Ingredients 7

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Ingredients

1 cup graham cracker crumbs (chocolate graham cracker crumbs, or chocolate wafer cookie crumbs may also be used)
3 tablespoons granulated sugar
3 tablespoons butter (melted)
3/4 cup granulated sugar
3 (8 ounce) packages cream cheese (at room temperature)
1 teaspoon vanilla extract
3 eggs (at room temperature)

Steps:

Preheat oven to 300°F.
Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.