MINI ALMOND CHEESECAKES
Bake these delicious mini almond cheesecakes for an anytime dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 wafer, flat side down, in each cup.
- Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in amaretto. Beat in eggs, one at a time. Fill cups 3/4 full with cream cheese mixture. Sprinkle with almonds.
- Bake 20 to 25 minutes or until centers are firm. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 110 mg
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MINI GINGER-ALMOND CHEESECAKES
No fancy pans are required to make these mini cheesecakes: they're made in cupcake tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in pan on a wire rack at room temperature.
- In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight). To serve, top with almonds, if desired.
Nutrition Facts : Calories 327 g, Fat 24 g, Protein 3 g
MINI ALMOND CHEESECAKES
Make and share this Mini Almond Cheesecakes recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup. Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).
- For filling: In a medium bowl, combine cream cheese and granulated sugar. Beat with an electric mixer until smooth. Beat in the egg, 1/2 teaspoon vanilla, and almond extract. Spoon filling into prepared muffin cups, filling each three-fourths full.
- Bake about 18 minutes or just until tops start to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Lift out cups with knife.
- For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla. Spread topping on the cooled cheesecakes.
- Cover and chill for 1 to 6 hours. Before serving, garnish each cheesecake with a few additional slivered almonds.
Nutrition Facts : Calories 75.2, Fat 5.3, SaturatedFat 2.6, Cholesterol 20.6, Sodium 32.6, Carbohydrate 5.7, Fiber 0.3, Sugar 5, Protein 1.6
MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™
These clever three-bite cheesecakes have the easiest crust imaginable and are loaded with the blissful flavor pairing of almond, cherry and chocolate.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h28m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
- Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
- Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 6.8 g, Cholesterol 24 mg, Fat 8.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 5.1 g, Sodium 62.5 mg, Sugar 1.9 g
MINI ALMOND CHEESECAKES
I found this recipe in one of those little recipe books sold by the checkstand at some markets. As our family doesn't like nuts on cheesecake, I took them off and used chocolate chips instead. But other than that, its the same recipe. They are very good and nice to take to picnics or get togethrs. The kids love them too.
Provided by OceanLuvinGranny
Categories Cheesecake
Time 40m
Yield 12 mini cheesecakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- Line 12 medium muffin cups with paper baking cups.
- Place one vanilla wafer flat side down in each cup.
- Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy.
- Beat in amaretto or extract.
- Beat in eggs one at a time.
- Fill cups 3/4 full with cream cheese mixture.
- Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste).
- Bake 20-25 minutes or until centers are firm.
- Immediately remove from pan to wire rack.
- Cool 15 minutes.
- Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.
Nutrition Facts : Calories 283.3, Fat 19.6, SaturatedFat 11.3, Cholesterol 63.8, Sodium 110.1, Carbohydrate 27.1, Fiber 1.8, Sugar 19.7, Protein 4.5
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