While I'm a fan of just about any dessert, there has always been an especially sweet spot (pun intended) in my heart for cheesecake.
There's just something about the thick, creamy consistency and the way that the delectable and luscious flavors melt in your mouth bite after bite...mmmmmm.
In fact, both my husband and I are such fans of cheesecake that instead of having a traditional tiered cake at our wedding, we had a variety of flavors of cheesecakes for guests to choose from. Original, turtle, cherry, chocolate chip — it was all about the cheesecake love!
So, considering how much I already adore cheesecake, I couldn't have been more excited to hear that PHILADELPHIA Cream Cheese has recently debuted a new website devoted entirely to the dessert: Cheesecake Cheer.
No matter what kind of cheesecake you enjoy, there is something for everyone!
From plain to pumpkin to adorn with toppings, is there anyone that doesn't enjoy a delicious cheesecake during the holidays?
Whether you already have a favorite cheesecake recipe or you're looking to whip up a scrumptious new creation this season and beyond, PHILADELPHIA Cream Cheese's Cheesecake Cheer and Kraft's recipes are the perfect inspiration.
For me, even though I have long loved cheesecake, it is one item that I have been too intimidated to try making myself. How can I risk ruining this delicious dessert? Fortunately, I found a way to enjoy this creamy yumminess on a smaller, very manageable level when I realized this PHILADELPHIA Mini Cheesecake recipe was easy enough for even me.
PHILADELPHIA Mini Cheesecakes
Prep Time: 20 minutes • Cook Time: 25-30 minutes • Serves: 18
1 cup graham cracker crumbs
¾ cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup COOL WHIP Whipped Topping
Cheesecake toppings of choice
PREHEAT oven to 325°F.
MIX graham cracker crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crusts.
BAKE 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate two hours. Top with a dollop of COOL WHIP and toppings of choice.
While I love traditional toppings on cheesecake, I was inspired by my children's Halloween candy for these and adore the way that each one can easily end up tasting different depending on what you place on top (or mix into the batter)!
Cheesecake is such a tasty addition to any dinner or holiday gathering that your family and friends will surely go back for more! I love the way that it takes dessert and gives it a unique, extremely delicious twist. I'll certainly be reaching for this Mini Cheesecake recipe in the future!
This holiday season and beyond, be sure to browse the large number of recipes available at KraftRecipes.com and CheesecakeCheer.com to find a huge selection of ideas that are creative, delicious, fun and perfect for enjoying time at home or as a guest with all of your loved ones.
For more recipes and ideas, visit my blog at www.thanksmailcarrier.com.
PHILADELPHIA Mini Cheesecakes
If you're a cheesecake fan, our recipe for luscious berry-topped minis will send you straight to the store for the ingredients.
Article by Kraft TasteMaker Xenia Sundell. For more recipes and ideas, visit her blog at Thanks, Mail Carrier.
Please keep in mind that the bloggers opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.