Cheesecake Mini and Regular

Cheesecake is one of my favorites. It’s rich, decadent, and just all things wonderful. This is a recipe that I lifted off of Pinterest (where would we be without it) and I’ve been slowly working on for some time now. Cheesecake is one of those things that I just can’t seem to get to come out consistently. Sometimes the top cracks, sometimes it gets golden brown, sometimes it’s pale and perfect and wonderful. Either way, this filling is absolutely delicious!

This is what I call an “afternoon cake”, meaning that it is IMPERATIVE that everything be room temperature. Leave your cheesecake out over night and then early on the day you want to make the cake set out the milk, eggs, and sour cream so that they come up to temperature as well. I promise you, nothing crazy is going to happen if you leave the eggs and milk out all day.

Start by making a graham cracker crust. In a gallon sized plastic bag, beat one and half packets of graham crackers to a pulp. I keep some large bits in mine, but you can just keep the going as small as you want. Poor the contents of your bag into a mixing bowl. Add sugar, cinnamon, cloves, and nutmeg. Melt some butter and pour it over the mixture. Mix until just combined.

Firmly press the crust into your well greased backing tin. I was making mini cheesecakes and a regular cheesecake. If you’re using a spring form make sure to line the bottom with parchment paper. Pop the pans in the oven for three to five minutes to let the crust set.


I’m really, really terrible at taking pictures. Anyways, this is what it looks like when it’s all done and ready to go in the pan.
To fill up the mini tins, use a small ice cream scoop. It cuts town on mess and fills up the cups perfectly.
Pour the rest into the well-greased spring form (sorry about my awkward hand).
Pop the pans in the oven at 325. The minis will be done within twenty minutes so keep an eye on them. You just want to make sure the centers are set. If when you jiggle the pan and the centers don’t wiggle it’s set. The fullsized cheesecake will take about and hour or longer. Again, just until the center has set.
Take the little guys out, turn them out on a cooling rack to cool. In a double boiler, melt some chocolate with a stick of butter. Drizzle the chocolate on top of the minis with a spoon (or glob it like I did, that works too). You can also chop up so peanuts and put them on the top for a scrumptious topper. Chill in the fridge until ready to serve.
Now, you might be wondering where the finished fullsize cheesecake is. Well, like I said, consistency can be difficult. The top got brown on me and sunk down. Oh well! Life will go on. It tasted good!
Here’s the recipe.
Gayle’s Cheesecake 
– 4 8 oz cream cheese blocks at room temperature 
– 1/4 tsp salt
– 1 tbsp vanilla extract 
– 1 1/2 cups granulated sugar 
– 4 eggs room temperature 
– 3/4 cups sour cream room temperature 
– 3/4 cups heavy whipping cream, whole milk, or 2% (less preferred) at room temperature 
1- Beat together the cream cheese, salt, and vanilla extract together for approximately four minutes in the bowl of stand mixer fitted with a paddle attachment. 
2- On low speed, gradually add the sugar then turn back on high for one minute. 
3- On low speed, add one egg at a time. Mix until well combined. 
4- Stop and scrape sides 
5- Add sour cream and heavy whipping cream (or milk, whatevs). Beat for one minute. 
6- Scrape sides and mix thoroughly with a spatula. 
7- Pour into a spring form pan and back at 325 for until the center is firm (approximately 1.5 hours) 

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