Posts Tagged ‘gingersnaps’


I’ve seen them all over, but I’ve never actually tried a bacon flavored dessert. Toya convinced me to try one today. Since I was making strawberry swirl cheesecake already, I decided to try a maple bacon cheesecake too.
This is a tweak of a recipe I found here : http://www.bakeorbreak.com/2006/09/mini-cheesecakes/

This recipe makes 12 mini cheesecakes.

For the each set of crusts:
6 tablespoon butter/margarine softened
1 1/2 cup crushed gingersnaps
1/4 cup sugar in the raw

Blend together and press into mini cheesecake pan. Bake for 10 mins at 350 and let cool.

Maple bacon cheesecake filling:
Blend one 8oz package of cream cheese (make sure its at room temperature).
After blended, add one egg, and 1/4 cup of sugar. 1 teaspoon of vanilla extra, a small handful of fresh crumbled bacon, and about 4-8 tablespoons of grade B dark maple syrup. (the amount of syrup depends on your taste). Mix well. and pour into cheesecake pan.

Strawberry swirl:
Dice 8 strawberries and in small sauce pan, cook uncovered on medium heat with 3/4th cup of water and 3 tablespoons of  agave nectar. You can use sugar or honey, but I prefer agave nectar. Stirring occasionally, cook for about 10 mins until thickened. Remove from heat.
Blend one 8oz package of cream cheese (make sure its at room temperature).
After blended, add one egg, and 1/4 cup of sugar. 1 teaspoon of vanilla extra and mix well. Pour into remaining cheesecake pan.
Scoop tablespoon of Strawberry mixture into each cheesecake and use a toothpick to carefully “swirl” the strawberries into the cheesecake. Do not over-swirl as you do not want to blend in. Also make sure you do not dig into the crust as your swirl.

Bake cheesecakes for 20 mins at 350 degrees. It may take 30-40 mins to set, but I would check it at 20 mins and then monitor at 5 min increment to make sure the middle of the cheesecakes are set.

Let cool and enjoy room temperature or refrigerated.

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Due to evil mean people, I’m forced to post this recipe for fear of my family’s life. LOL
This is a tweak of the recipe I found here : http://www.bakeorbreak.com/2006/09/mini-cheesecakes/

First you need a mini cheese cake pan such as the link below where the bottom pops out with a lil metallic disks :

Click me! I’m the mini cheesecake pan he’s talking about.

Preheat oven to 350.

Crust:
About half a bag of ginger snap cookies (if you can find vanilla snaps, use those, they are the bomb!)
1/4 cup of turbinado sugar
1/2 stick of butter softened

Crush gingersnap into small crumbs. mix ingredients together, spray cheesecake pan with pam, press mixture into bottom of pan for about 1cm layer of crust. more if you like it “crusty”. Bake for 8-10 minutes, until its browned and firm somewhat. You don’t want to burn it or cook it till completely done here. Remove and set to the side
(You may want to put a pan underneath the cheesecake pan as some of the butter may drip through the round disks)

Filling:

1 pkg soften cream cheese
1/4 cup sugar
1 egg
1 banana cut up
about 1/3 cup of cream de banana (or some other banana flavored alcohol that you like)

Blend ingredients until smooth. Add or subtract banana liquor to your tasting. The 1/3 cup I used was enough to know its banana, but not overpower it. The more you add, the longer it cooks too, keep that in mind. Pour batter over crust in pan about 2 cm deep. If you have left over, just spread it out to the rest of the cheesecakes. Bake for about 15-20 mins, and check status every 5 mins afterwards. The amount of liquor offsets the cooking time for a little longer. When the top looks solid and slightly browned, remove from oven. Let cheesecakkes cool a little and then after they’ve “shrunk”, take a knife and go around the edges to loosen them from the sides. You will want to do this while they are still warm. After cooling complete, pop out cheesecakes and lay on wax paper. Serve room temperature or chilled.

Extra credit:

If you want strawberry marbled, do this before making the crust. Take some fresh strawberries, and depending on how sweet they are, add sugar to taste, and then a lil water. sautee on hi heat in a sauce pan stirring constantly, adding a lil flour to thicken up and mushing the strawberries in process. After its thickened to a nice consistency, let cool and then do everything from above, instead of pouring all the cheesecake mixture, pure half the amount. Then pour a small layer of strawberry “stuff”, then cover with the other half of cheesecake mixture. Take a toothpick, and “marbleize” the cheesecake by swirling designs into it. Proceed with cooking. 🙂