Mini Cheesecake

Erin and I subscribe to the "Good Things Catered" blog. This is a really good blog. It is also where we got this next recipe. I liked the idea of making mini cheesecakes with vanilla wafers and not having to make a crust or a water bath for a big cheese cake. This recipe is good if you just want a few bites of cheese cake.

gather together:

• about 30 Nilla wafers
• 1 (8oz) package cream cheese, softened
• 2 Tbsp sour cream
• 1/3 cup sugar
• 1 egg
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract

Directions:

• Preheat oven to 375 degrees.
• Line mini cupcake tin with liners and place Nilla wafers into bottom of cups (you may have to trim these slightly)
• In bowl of stand mixer, combine cream cheese and sugar.
• Beat to combine well until light and fluffy, about 2 minutes.
• Add sour cream and egg, mixing well to combine.
• Scrape down sides of bowl, add lemon juice and vanilla and mix to combine well.
• Remove from stand mixer, scrape sides and hand beat to make sure mixture is combined well.
• Using mini cookie scoop or teaspoon, fill each liner almost to the top.
• Place in oven and bake 15 minutes.
• Remove from oven and let cool.
• Cover tightly and place in fridge overnight, or at least 4 hours before serving. (yeah, like that happened...we put them in the fridge until they were cool enough to eat)

As you can see, we topped ours with fresh blueberries and cherry pie filling. We had to hurry and take the pictures because Anthony was eating these as fast as we could top them.

Chocolate Chip Cream Cheese Cookies

Occassionally we can get a good deal on cream cheese. Usually that is because it is expiring. Living in the Bush has taught me that expiration dates really are more of a guideline, and if you want to save some money you have to buy old things. One of the sales on cream cheese arrived and I ended up with three packages of it in my fridge. I was craving a baked good, but had no eggs and no springform pan, so cheesecake was out of the question. Luckily, BakingBlonde saved the day and I found this lovely recipe.

The dough came together nicely. It had a good consistency and was yummy! Since there's no raw egg you can eat as much cookie dough as you want! (Although the risks of raw egg have never stopped me before.)

This recipe made about 2 1/2 dozen cookies.

The finished product was good. I am a fan of a soft, chewy chocolate chip cookie and these were just that. They had great texture. The cream cheese flavor was very subtle and I think even non-cream cheese fans would like this cookie. Do try this recipe!

Cream Cheese Chocolate Chip Cookies
2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened (I used 6 oz.)
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Whisk dry ingredients together; set aside. With electric mixer, or by hand.Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.Beat in vanilla until combined.Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR Drop dough onto parchment lined baking sheets (I didn’t do this and they turned out fine.) and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.