These cheesecakes have a delicious sugar cookie crust. The recipe is an adaptation of two recipes combined: The sugar cookies here: http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/?scale=30&ismetric=0 And the mini cheesecakes here: http://www.food.com/recipe/mini-cheesecakes-74990?scaleto=12&mode=null&st=true
Provided by Marielle86
Categories Cheesecake
Time 45m
Yield 12 mini cheesecakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- For the sugar cookies, cream the sugar and the butter.
- Beat in the eggs and vanilla.
- Mix the sugar with the cinnamon, flour, baking powder, and salt.
- Add the dry ingredients to the creamed butter and mix until it forms a dough.
- Line and grease a 12 muffin tin.
- Roll out the cookie dough.
- Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin.
- Bake the cookie cups for 8 minutes and remove from the oven. (You may have some leftover dough, which you can use to make some sugar cookies).
- Let the cookie cups rest for at least 10 minutes.
- In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
- After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
- Bake 20 more minutes, or until the cheesecake has set.
- Remove from the oven.
- Chill overnight.
- You can add a fruit or chocolate sauce on top as a garnish.
Nutrition Facts : Calories 386.5, Fat 19.4, SaturatedFat 11.4, Cholesterol 97.8, Sodium 307.8, Carbohydrate 48.1, Fiber 0.8, Sugar 27.9, Protein 5.5
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