This week’s “ingredient” is Cheesecake. Not technically an ingredient, but a good general item you can really play with.
I am not normally a Cheesecake maker or partaker (that may be changing after this!). Last time I made Peanut Butter Chocolate Chip Cheesecake. The Girl absolutely loved it, and has been wanting Cheesecake again.
I saw this Mini Cheesecake recipe at Texas Farmer’s Daughter that intrigued me by her use of mini Nilla wafers in individual cheesecakes. I had thought about doing a regular cupcake sized one, but then started thinking a little more.
I started looking at the cookie aisle to see what other cookies could be used that would taste good, which got me to my end result.
Chocolate Chip Cookie Cheesecake Cups
2 packages of Cream Cheese (8 ounce)
1/2 cup sugar
1 tsp vanilla
1/2 cup chocolate chips
Chewy Chocolate Chip Cookies
Tin Cupcake Liners
Preheat oven to 325.
These cupcake liners are with the regular paper ones in the Baking aisle. I loved them for more chewy or sticky items like muffins and these cheesecakes.
In a mixing bowl beat the Cream Cheese (I used one regular and one low fat..it worked fine). Add the sugar then the vanilla and eggs. Beat until blended and then stir in the chocolate chips.
My favorite thing to use when dealing with cupcake pans is an ice cream scoop. Just put one scoop of batter on top of each cookie. They will be filled almost to the very top, but that’s fine. Cheesecake doesn’t really rise, and after it cools it sinks a bit.
Bake for 20 minutes until it’s almost set. Mine had a light spongy texture when touched. Let it cool in pan for a few minutes then remove to a cooling rack or towel covered surface to finishing cooling and refrigerate the cakes until ready to serve. Then just gently remove the wrapper and ready to enjoy!
Really good! I liked these a lot. The cookie didn’t overbake and had a nice sweet, crunch in each bite. The wrappers came off easily as well.