Mini Cheesecakes! (for both regular cupcake pans and mini-muffin pans)
I really don’t know what the yield is, but I got 24 mini cheesecakes, and 17 cupcake sized cheesecakes. The crust was the perfect amount for all of these, maybe a little extra.
For the Cheesecake:
- 2 (8 ounce) packages cream cheese (room temp, you don’t want lumps that’s not good)
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
Recipe for the crust here
Preheat to 350 (works out cause the crust is the same way)
So, I’ll be honest. I threw all the cheesecake ingredients into a bowl and hand-mixered the crap out of it until I couldn’t see a difference in the batter anymore. I think my cream cheese wasn’t -quite- room temperature, but so long as there isn’t decently large sized chunks in your batter, you’ll be fine.
Pop the mini cheesecakes in for about 15 minutes, and 20 for the cupcake sized cakes. My mini cheesecakes actually blew up so they looked like little globes when I took them out, and my cupcake sized ones were about the same, a little lower when I took them out – I think that’s a good measurement, don’t you? Totally.
(: More pictures coming this weekend, I made chocolate cake with mint buttercream frosting today.