I drizzled chocolate ganache over the top of my caramel-topped cookie cups but hot fudge sauce or chocolate ice cream topping will work great too. This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below! 👩🏻‍🍳How to make Making the crust Baking the Cheesecake: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.

Make Ahead: The only thing that I recommend making ahead of time is the cheesecake and caramel. The whipped ganache will solidify in the refrigerator, and may not be the same if you try to rewhip it. For the caramel, I recommend just making a batch of the caramel sauce by itself. Then, when you’re ready to serve, heat it up in the microwave for about 30 seconds, then stir in the peanuts. Fill chocolate ganache and the homemade caramel sauce into one piping bag each. Cut a tiny hole at the ends. Pipe them in zig-zag patterns on the cheesecakes. Transfer whipped ganache to a piping bag fitted with a large tip. Pipe swirls around the top of the cheesecake. Slice and serve with the optional caramel peanut sauce! Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. Scoop the ganache into a large bowl and use a handheld electric mixer to beat the ganache until it’s fluffy.

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Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated. Chill in the refrigerator for about 8 hours or preferably overnight. I like to just place a layer of paper towel on top to cover, so if the cheesecake “sweats” I can just dab it off. Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line the bottom with parchment rounds.

These mini cheesecakes freeze extremely well. Make them ahead of time and keep them in the freezer to serve the next time company comes to visit. Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable* 🧾Substitution and variationsTo give the cookie cups even more flavor, I sprinkled on some chopped peanuts and added some dark chocolate. Almond extract can lend a subtle nuttiness, while mint extract can bring a refreshing twist. Use the same measurement as called for with vanilla. I hope this post has helped you to find what you were looking for, you might also like the following articles too: To avoid this, keep to the baking time indicated in the recipe. For full-sized cheesecakes, to test if the cheesecakes are done, press the edges of the cheesecake. If it is firm when pressed, the cakes are done. Ideally, the sides should be firm but the center still wobbly.

Microwave in 30 second intervals for about 1 minute (two 30-second bursts in the microwave). Slowly stir mixture until chocolate melts and forms a smooth, glossy ganache. Use a butterknife to swirl both sauces together. Then pour remaining batter on top and swirl more chocolate an caramel sauce. This is the type of cheesecake you find at The Cheesecake Factory. You know, the one decadent slice of pure sweetness that takes you a day or two to finish because you need breaks in between every few bites? That’s how it is for me, anyways. What I Put My Cheesecake in For the Water Bath: 9-inch Springform Pan | 10-inch Round Cake Pan | 11x15-inch Rectangular Cake Pan Alright, well I didn’t really want to make any homemade nougat to throw into this cheesecake, so let’s cut that part out. Moving on to the peanuts! Aside from the chopped peanuts on top of the cheesecake, I incorporated this flavour by adding peanut butter to the cheesecake batter!I used precision scales that weigh to 0.01 of a gram which is regularly calibrated with a 100g weight. For more information see my recommended weighing scales here. If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams. How to measure flour without a scale? Beating the cheesecake filling for too long will tend to incorporate too many air bubbles into the batter. These air bubbles will create an unsightly bubbly surface on your cheesecake. SIMPLE PREPARATION: Despite their impressive appearance, these mini cheesecakes are surprisingly easy to make. The step-by-step instructions ensure that even novice bakers can create a stunning dessert. Now put the cake pan into a BIGGER pan, I use a large 11x15-inch rectangle pan. Boil some water and pour it into the larger pan. Super easy leak-proof water bath!

Press the cookie crumbs down firmly with a rolling pin (the ends), or with a spoon to form an even layer. Set the prepared crust aside. Alternatively, you can melt the chocolate and butter in a small saucepan set over low heat. Pour it into the mixing bowl once melted. As you can see, a whole lot is going on here! This is the type of cheesecake that needs to be served in thin slices so you’re able to finish a slice in one sitting without passing out. Perfection! Keep the cheesecakes chilled all the time. The cakes can last in the fridge for a good 4 to 5 days. Store them in a container to avoid the cakes from drying while in the fridge.For mini cheesecakes, this might be a little difficult as the surface of the cheesecakes is small. So suffice if you keep to the baking time as indicated in the recipe. With those chocolate and caramel swirls on top, this cheesecake is beautiful enough as it is! However, I still wanted to spruce things up a little bit. Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F. Add melted butter and mix them well until the crumbs are all wet. There is no need to add sugar to the crust as the Oreo cookie filling is sufficiently sweet. To make the cheesecake itself, you’ll need a few simple ingredients like cream cheese, peanut butter, sugar, cornstarch, sour cream, vanilla extract and eggs.