That name is insanely long and I feel like it needs to be shortened; however, it explains it very well! Yesterday, my little Monkey [ sister- Kaity, I have nicknames for everyone!] had her 8th grade graduation banquet at a hotel and they had amazingly delicious food! We had chicken with fresh ginger on top and for dessert we had pineapple upside down cake [I had never had that before, and it was yum!] Earlier that morning I had woken up before anyone else and was sitting in bed - I don't know about you, but my mind tends to wander when I just sit and let it do it's thing... well mine wandered about cheesecake. Cut to yesterday night- ** warning** when I get an idea about something I have to do it right then and there. Patience and I aren't very close friends... more like enemies** which led me to the store to buy some ingredients that we didn't have (( SHOCKING )) honestly, shocking- this household has everything-- EVERY THING! Anyways, I go down the cookie aisle because I needed a crust for my cheesecake- I was thinking a chocolatey oreo type crust, or a graham cracker cinnamon crust [ I have this obession with cinnamon] When I got there they had a box of Ginger Snap cookies which just looked absolutley perfect [just the right amount of spice without it being extremely sweet because I knew I was going to top it with chocolate, so it balanced it out well!] and of course I had to buy oreos too... just in case!
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First: I made up the cheesecake mixture [recipe below] |
Second: I laid out the mini muffin liners - I didn't have the foil ones, and when I used the regular paper ones they didn't hold their shape; however, it still worked it was just a bit messier
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Third: I filled the liners about 3/4ths full with the mixture, and baked them for about 5 minutes |
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Fourth: After the 5 minutes I took them out, and topped them with the gingersnap cookie, and the reason I put the cookie on top instead of on the bottom as you should do since it acts like the crust was because it didn't fit into the bottom of the liners [hence the upside down part] |
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Fifth: Once they were done baking I let them cool just a quick little bit; partly because I was impatient and partly because well I was impatient.. I took each one out of their liners and placed them on the cookie sheet, and then topped them with the chocolate ganache. |
Lastly: I poured the ganache over the entire cookie sheet and popped them in the fridge overnight [which KILLED me-- not literally obviously]
Cut to this morning where the finshed product was ready, and I had my Momma tried them, and she LOVED them! If I could change anything it would be the messiness of the finished product, I like clean and easy to pop in your mouth! They even taste good smashed together like a cheescake cookie! I also, wouldn't have put the ganache over the entire pan because it made the cookie crust soft on the bottom- I would most likely save that for a pan full of cheesecake bars, perhaps!
Try them, and tell me what you think!
MINI CHEESECAKES
WHAT YOU NEED:
2 (8OZ.) PKG Cream Cheese [MAKE SURE THIS IS AT ROOM TEMP]
3/4 C. Sugar
3 Eggs
1 TBSP Vanilla
1 TBSP Lemon Juice
Mix.
Bake at 350* for 15-20 minutes.
CHOCOLATE GANACHE
WHAT YOU WILL NEED:
8OZ. Heavy whipping cream
2OZ. Butter
8OZ. Semi-sweet chocolate
1/4C. Confectioner's sugar
TO DO:
Heat cream and butter on stove top- once it reaches ALMOST boiling pour over chocolate [in separate bowl]. Stir until all blended, add the confectioner's sugar, and bring out your inner M.J. and beat it until it's smooooth like a criminal!
HUGE LOVE,
<3
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