Bloody Good Mini Cheesecakes #HalloweenTreatsWeek

Sugar Dish Me

Ready in: 88 minutes
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 20

Ingredients

  • 1 tablespoon brown sugar
    Baking
  • 4 tablespoons melted butter
    Milk, Eggs, Other Dairy
  • ¼ cup light corn syrup
    Baking
  • 3 teaspoons cornstarch
    Baking
  • 8 ounces cream cheese, softened
    Cheese
  • 1 egg, at room temperature
    Milk, Eggs, Other Dairy
  • 1 cup gingersnap crumbs (about 10 cookies)
    Sweet Snacks
  • ¼ cup granulated sugar
    Baking
  • 1 tablespoon heavy cream (or half & half)
    Milk, Eggs, Other Dairy
  • red icing color
    Baking
  • 1 tablespoon spiced rum (optional)
    Alcoholic Beverages
  • 1 teaspoon clear vanilla
    Baking
  • 2 teaspoons vanilla
    Baking
  • ¼ cup COLD water
    Beverages

Steps

  • Preheat the oven to 350F. Line a mini muffin pan with paper liners (you will only need 16-20).
  • Combine the gingersnap crumbs, brown sugar, and melted butter. Press the crumbs into the prepared liners.In a large bowl beat the cream cheese and sugar until fluffy and smooth.
  • Add the egg and beat for about 1 minutes.
  • Add the vanilla, cream, and rum (if you are using rum). Beat until combined. Divide the batter evenly between the two par-baked crusts.
  • Bake at 350 for 8 minutes. Reduce the heat to 275 (I like to open the oven door for just a minute to help the temperature drop) and bake for 10 more minutes. Turn the oven off and let the cheesecakes cool IN the oven.When they have cooled to room temperature, remove and refrigerate. (Sometimes I am in a hurry so I take mine out when it is cool enough to grab by hand -- the pans will still feel warm) The cheesecakes will need to chill for at least an hour (from room temperature).To make the gel frosting, stir together the cold water and cornstarch until smooth.
  • Pour it into a small saucepan and bring to a simmer over medium heat.
  • Pour in the corn syrup and whisk until the mixture is heated through and smooth. You will need to stir frequently; you can watch it thicken as it cooks.
  • Remove the mixture from the burner after 1-2 minutes. Stir in the clear vanilla and red food color. I used about teaspoon of color to achieve the look here.
  • Let the gel cool a little before spooning it over the cheesecakes.

Nutrition

  • Calories: 233.76  cal  (11.69%)
  • Fat: 11.75  g  (18.07%)
  • Saturated Fat: 4.84  g  (30.24%)
  • Carbohydrates: 30.56  g  (10.19%)
  • Sugar: 25.59  g  (28.44%)
  • Cholesterol: 27.71  mg  (9.24%)
  • Sodium: 142.71  mg  (6.2%)
  • Alcohol: 0.46  g  (2.54%)
  • Protein: 1.31  g  (2.61%)
  • Vitamin B2: 0.13  mg  (7.54%)
  • Vitamin A: 245.28  IU  (4.91%)
  • Manganese: 0.09  mg  (4.59%)
  • Vitamin K: 4.34  µg  (4.13%)
  • Vitamin E: 0.61  mg  (4.08%)
  • Iron: 0.5  mg  (2.76%)
  • Phosphorus: 27.37  mg  (2.74%)
  • Folate: 9.56  µg  (2.39%)
  • Calcium: 19.94  mg  (1.99%)
  • Selenium: 1.36  µg  (1.94%)
  • Potassium: 50.79  mg  (1.45%)
  • Vitamin B5: 0.14  mg  (1.41%)
  • Vitamin B1: 0.02  mg  (1.35%)
  • Vitamin B3: 0.27  mg  (1.34%)
  • Magnesium: 4.65  mg  (1.16%)
  • Copper: 0.02  mg  (1.14%)
  • Zinc: 0.16  mg  (1.08%)
  • Vitamin D: 0.16  µg  (1.06%)

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