Frankenstein Cheesecakes Recipes

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CAMPFIRE MINI CHEESECAKES



Campfire Mini Cheesecakes image

Keaton Ashton didn't go into season nine of Kids Baking Championship expecting to nab the $25,000 grand prize. "Really, my only goal was to make it past the first couple of challenges," says the 13-year-old from Sugar City, ID. But he emerged as a front-runner during the first episode when judges Valerie Bertinelli and Duff Goldman instructed the kid bakers to decorate mini cheesecakes with edible brushstrokes. "I thought, what's something that's out of the box?" he says. His s'mores-inspired cheesecakes, topped with brushstroke flames made from candy melts, wowed the judges so much that they named him the challenge winner, foreshadowing his ultimate victory. Try this recipe inspired by his clever idea. -Francesca Cocchi for Food Network Magazine

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 campfire mini cheesecakes

Number Of Ingredients 14

2 8-ounce packages cream cheese, at room temperature
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
Pinch of salt
1 tablespoon unsweetened cocoa powder
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
Mini marshmallows and caramel sauce, for decorating
Candy melt brushstrokes, recipe follows
1/2 cup red candy melts
1/2 cup orange candy melts
1/2 cup yellow candy melts

Steps:

  • Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
  • Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
  • Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
  • Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.

JACK-O-LANTERN CHEESECAKES



Jack-O-Lantern Cheesecakes image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

8 (1/2 pound) mini pumpkins
1 1/2 pounds cream cheese at room temperature
6 tablespoons unsalted butter at room temperature
1 cup lightly packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
1 tablespoon cinnamon
2 teaspoons ground ginger
3/4 teaspoons ground cloves
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup pumpkin puree (canned is just fine)
(Optional mint leaves and birthday candles for garnish)
3/4 cup orange juice
1/2 cup sugar
1 teaspoon vanilla extract
1/2 pound fresh or frozen cranberries

Steps:

  • Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
  • Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.

MINI CHEESECAKES



Mini Cheesecakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield Makes 24 mini cheesecakes

Number Of Ingredients 11

24 chocolate or vanilla wafer cookies
2 8-ounce packages of cream cheese, reduced fat
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs, slightly beaten
1/3 cup sour cream, fat free
1 1/2 cups chopped SNICKERS® Bars
1/2 cup flaked coconut
Green food coloring
2 cups M&M'S® Brand Speckled Chocolate Eggs

Steps:

  • 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
  • 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
  • 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
  • 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.

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