Friday, October 3, 2008

Mini Mock-Cheesecakes by Ashleigh

This is one of the first recipes I have "created" based on necessity. :) I really wanted cheesecake, but I only had 1 egg, 1 block of cream cheese, no sour cream, and no graham cracker crumbs. Not a good start, right? After searching the Internet for a recipe I decided to combine various ideas found on Food Network and Allrecipes to create these delicious treats!

Mini Mock-Cheesecakes by Ashleigh

1/3 cup butter (1 stick minus 1 teaspoon)
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats

Cheesecake Filling:
8 ounces cream cheese
1 teaspoon butter (left from the 1/3 cup butter above)
1/4 cup white sugar
1 egg
2 tablespoons milk
Juice from 1/2 of a fresh lemon
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees. Cream together butter and sugar. Add flour and oats and stir. Pat 1 spoonful into a greased 12 cup muffin pan. (Reserve remaining mix for top.) Bake for 10-12 minutes.
Meanwhile, cream together cream cheese, butter, sugar, egg and milk. Add lemon juice and vanilla.
After removing crust from oven, decrease oven temperature to 325 degrees. Spoon cream cheese mixture over crust (muffin cups should be almost full). Sprinkle reserved crumbs over top. Bake for 20 minutes. *Turn off the oven and leave cheesecakes inside for 40 minutes. Cool at room temperature for 1 hour. Transfer to refrigerator and chill overnight.

These only get better the longer they sit…but good luck keeping them around :)

*Turning the oven off and leaving the cheesecakes inside will allow the filling to harden without over cooking your crusts.


Stacie said...
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Stacie said...

That's great creativity right there. I've also put a few recipes together and made it one with the ingreds I had on-hand. Those cheesecaks look great, thanks for sharing!