MINI APRICOT CHEESECAKES
In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
TWO-BITE MINI CHEESECAKES RECIPE
Discover Two-Bite Mini Cheesecakes Recipe, ideal for potlucks, parties, dessert tables and more. This mini cheesecakes recipe is big on flavor.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
- Bake 13 to 15 min. or until centers are almost set. Immediately top with chocolate pieces.
- Cool 1 hour before removing from pan. Refrigerate 2 hours.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MINI CHEESECAKES WITH APRICOT JAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
TWO BITE APRICOT CHEESECAKES
Make and share this Two Bite Apricot Cheesecakes recipe from Food.com.
Provided by Pamela
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried apricots in white wine for 2 hours or more.
- Take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half, (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Combine sugar, powdered milk, and water together and let satnd 10 minutes.
- Blend cream cheese and egg together.
- Add lime zest.
- Drain apricots and add to cream cheese mixture.
- Add powdered milk mixture and mix well.
- Pour into prepared shells until 3/4 full.
- Bake at 350 degrees for 20 minutes or until mixture begins to brown.
- Garnish with lime peel and/or whipping cream, if desired.
Nutrition Facts : Calories 105.5, Fat 6.5, SaturatedFat 3.9, Cholesterol 35.7, Sodium 73.2, Carbohydrate 9, Fiber 0.3, Sugar 6.7, Protein 2.3
APRICOT CHEESECAKE
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Provided by Linda M. Malek
Categories Desserts Cakes Cheesecake Recipes
Time 8h48m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g
APRICOT NECTAR CHEESECAKE
This is from a set of recipe cards my sister received as a gift when we were all still living at home. This quickly became a family favourite, and is still loved by all of us!
Provided by Sara 76
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- BASE:.
- Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
- FILLING:.
- Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
- Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
- Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
- Beat in apricot mixture, then fold in whipped cream.
- Pour mixture into crumb crust, refrigerate 2 hours or until firm.
- TOPPING:.
- Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
- Bring mixture to the boil, stirring constantly; remove from heat and add rum.
- Continue stirring for a few minutes to allow mixture to cool slightly.
- Spread topping over cheesecake, refrigerate until topping sets.
Nutrition Facts : Calories 317.8, Fat 21.4, SaturatedFat 12.8, Cholesterol 64.7, Sodium 249.4, Carbohydrate 27.3, Fiber 0.6, Sugar 18.9, Protein 5.2
TWO BITE WILDBERRY CHEESECAKES
These are a wonderful way to satisfy that cheesecake craving with just a quick pop in your mouth! These freeze well too! You can use your favorite pie filling as a topping. Enjoy!
Provided by Chef Luny
Categories Cheesecake
Time 40m
Yield 72 pieces, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375F.
- In a bowl, mix up the 1/2 cup melted butter, honey and graham cracker crumbs until there are no dry crumbs left. In a 24 muffin tin, place graham mix in each slot then pat the graham cracker crumbs down firmly until its half way up. Set aside!
- In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
- Spoon cream cheese filling in each slot evenly. Bake for 25 minutes or until toothpick approval!
Nutrition Facts : Calories 88.2, Fat 5.8, SaturatedFat 3.4, Cholesterol 27.4, Sodium 94.2, Carbohydrate 7.3, Fiber 0.1, Sugar 5.2, Protein 2
APRICOT CHEESECAKE BARS
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
- In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
- In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
- Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.
Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g
APRICOT CHEESECAKE
A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".
Provided by ReeLani
Categories Cheesecake
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
- Bake 8-10 minutes or'til golden brown and set aside.
- Drain apricot halves reserving 3 tablespoons of the syrup.
- Coarsely chop the apricots and set aside.
- In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
- Add eggs all at once beating on low speed just'til combined.
- Stir in chopped apricots.
- Pour filling into prepared crust and place on a shallow baking pan in the oven.
- Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
- Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
- Remove the sides of the pan and cool completely.
- For the glaze melt apricot spread in a small saucepan over low heat.
- Remove from heat, stir in the apricot nectar and spread over the cheesecake.
- Cover and chill in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 308, Fat 19.6, SaturatedFat 12.1, Cholesterol 96.6, Sodium 174.6, Carbohydrate 30.3, Fiber 0.5, Sugar 23.8, Protein 4.7
TWO-BITE CHEESECAKES
Why do the extra steps (and calories) of making a crust when you can whip up a batch of these impressive treats in minutes flat. Top with anything from fresh fruit to cute seasonal candies. Think: blueberries, cherries, shaved chocolate, or cinnamon hearts and chocolate sprinkles.
Provided by Bibliophage91
Categories Cheesecake
Time 35m
Yield 15 mini cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F
- Place standard-sized muffin cups into a muffin tin.
- Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture.
- Bake for 25 minutes.
- Cool and decorate.
Nutrition Facts : Calories 152.6, Fat 12.3, SaturatedFat 7.5, Cholesterol 64.9, Sodium 118.4, Carbohydrate 7.7, Sugar 6.8, Protein 3.4
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