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Mini Funfetti Cheesecakes

I put my mini cheesecake pan to good use again with these mini funfetti cheesecakes! However, this recipe always tends to sink on me as they’re cooling so it was hard to take them perfectly out of the pan. My best friend Sarah also got me another mini cheesecake pan for my birthday (YAY!) but unfortunately, I didn’t have it at the time I made these. So instead of waiting for the first batch to completely cool, I just baked the remaining batter in a regular muffin tin.

Mini Funfetti Cheesecakes

Adapted from King Arthur Flour

Crust

  • 1 box Funfetti Cake Mix, one cup removed and reserved
  • 1 sleeve graham crackers, finely crushed
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 3 tablespoons rainbow sprinkles

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
  • 3 tablespoons rainbow sprinkles
  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, sprinkles, 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 or a mini cheesecake pan. 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. Mix in the milk. 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
  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

This food processor literally is my life

Close-up of the crust

Pre-baked

Post-baked (mini version, of course)

Post-baked (regular size version)

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Triple Butterscotch Cheesecake

That’s right…I said it. Three different butterscotch elements are put together in this recipe to create the ultimate, decadent butterscotch cheesecake. Are you ready? Because if you’re as crazy for butterscotch as I am, your mouth should already be watering! 😉

Triple Butterscotch Cheesecake

Adapted from Nabisco World

Crust

  • About 1-1/2 cups chocolate graham crackers
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3/4 cup sweetened flaked coconut

Filling

  • 4 pkg. (8 oz. each) cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 2 pkg. (3.4 oz. each) butterscotch instant pudding
  • 4 eggs
  • 1 1/2 cups butterscotch chips
  • Butterscotch ice cream topping, for drizzling
  1. Preheat the oven to 325° F
  2. Mix graham cracker crumbs, 1 Tbsp. sugar, coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes
  3. Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended
  4. To assemble, pour 1/3 of the batter into the pan. Drizzle with butterscotch sauce and top with 1/2 cup butterscotch chips. Repeat with remaining layers
  5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours

Here is the baked crust. Unfortunately, my Wal-Mart did not have chocolate graham crackers so I had to use the honey ones I had in my pantry. Equally delicious, however!

Close-up of the filling. It was funny how fast the mixture turned to a light shade of orange after pouring in the pudding mixes

Alternating the layers of the filling and the butterscotch sauce/chip topping. Make sure to pay attention to the edges of the cheesecake too! I didn’t give enough love to mine 😦

Pre-baked

Post-baked. I’m not sure what happened to the edges exactly but seriously, this is one of the best cheesecakes I’ve ever had. It’s definitely very rich though so don’t eat too much at once or you’ll get sick!

 

40 NILLA Wafers, crushed (about 1-1/2 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
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