Saturday, September 27, 2014

Mini Strawberry Cheesecake

My friend Amie had a jewelry party last night and I volunteered to make strawberry cheesecake bars. I was in a rush yesterday and I only had a couple hours for the cheesecake to sit in the fridge before cutting them. When I took it out to cut it into squares, the cheesecake basically turned into a sloppy mushy mess. That's when I admitted defeat and ran to the grocery store to pick up some cookies before the party. When I checked on the cheesecake again this morning, the cheesecake was perfect. Go figure! The recipe turned from being a disaster to a success just by letting the cheesecake sit overnight in the fridge. I should have known better! So take my advice, and make this recipe the night before. It will save you a lot of headache!
Instead of cutting the cheesecake into squares to make bars, I decided to use a biscuit cutter to make round mini cheesecakes. They can be a little messy because the tops can slide off, but I think it makes a great look. If you are having a party i would suggest serving them in cupcake liners.

Recipe Source: roxanashomebaking

  • 1 1/2 cup graham crackers crumbs
  • 4 tablespoons butter, melted
  • 3 packages (8 oz each) cream cheese, room temperature
  • 2/3 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup strawberry pie filling (Note: you can use any pie filling you like. The original recipe was made with a blueberry pie filing.)
  • Preheat the oven to 325 F. 
  • Line a 13 X 9 baking pan with parchment paper leaving some paper hanging off the sides.
  • Mix the graham cracker crumbs with the melted butter and press evenly on the bottom of the prepared pan. Place in refrigerator.
  • In a mixing bowl, combine the cream cheese and sugar. Mix until light and fluffy.
  • Mix in one egg at a time to the cream cheese mixture. 
  • Stir in vanilla extract.
  • Remove the cheesecake crust from the refrigerator. 
  • Pour 2/3 of the cheesecake filling into the pan.
  • Spoon the pie filing over the cheesecake layer.
  • Cover the pie filling with the remaining cheesecake mixture. Make sure that you do not stir the pie filling and cheesecake mixture together. You want separate layers.
  • Bake the cheesecake in the oven for 50 minutes or until center is set. 
  • Turn the oven off, open the door and let the cheesecake cool down in the oven for 1 hour.
  • Remove the cheesecake from the oven and refrigerate overnight.

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