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Intense French Vanilla Cheesecakes

This KAF recipe is perfect for so many reasons- it uses a box cake mix (how much easier can you get?), it has the taste of both a cupcake and a cheesecake so it’s not too sweet or rich, and it’s so easily adaptable. This time around, I decided to use a french vanilla cake mix and to highlight the flavor of vanilla even more, I added a package of vanilla pudding mix to the batter. I cannot even describe to you how amazing these were…or how many I ate……..

Intense French Vanilla Cheesecakes

Adapted from King Arthur Flour

Crust

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding
  • Duncan Hines Vanilla Glaze, for drizzling
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Turn to low, add in the vanilla pudding mix and milk, alternating beginning and ending with the pudding mix just until blended. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins- fill the muffin tin halfway, drizzle with the vanilla glaze, and fill to the top with more batter
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

I will forever be thankful for this food processor my aunt and uncle got me for Christmas. I never realized how much simpler it makes everything! Or that technology like this could change someone’s life…

This is honestly the tastiest crust I’ve ever made. It makes a lot too so do not, I repeat, do not be shy when it comes to the crust- it truly makes the whole cake!

Close-up of the batter. The addition of the pudding mix thickened the filling up just slightly but it is still very liquidy (don’t worry- this is normal)

Adding in the filling and the glaze. Beware- the glaze makes them sticky but oh so delicious!

Pre-baked

Post-baked. They look all puffy now but they will deflate as they’re cooling

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