Chocolate Chocolate Chip Mini Cheesecakes

Following a recent visit to The Cheesecake Factory, I was inspired to bake individual cheesecakes.  I was to bring a "small" dessert to a dinner party and this was my contribution.  Wow were they ever yummy!  For this occasion, I made two versions: chocolate chocolate chip and berry swirl.  Both were excellent as proclaimed by my dinner partners, my hubby, and me!  They are perfectly sized, make a pretty presentation, easy to make, and delicious!  I ended up with slightly more batter than would fit into 24 cups, so I made 30; but I could have put more batter into the 24 cups.  I topped the chocolate cheesecakes with a drizzle of salted caramel sauce and I smiled!   

INGREDIENTS:

Graham Cracker Crust:

·       2 cups graham cracker crumbs

·       4 Tablespoons sugar

·       6 Tablespoons unsalted butter, melted

Cheesecake Filling:

·       3 packages (8-oz) cream cheese (I used reduced fat), softened to room temperature

·       ¾ cup granulated sugar

·       ¼ cup sour cream

·       3 large eggs, room temperature

·       1 teaspoon vanilla extract

·       1 teaspoon almond extract

·       2 cups semi-sweet chocolate chips, divided

DIRECTIONS:

·       Preheat oven to 325 degrees F.  Line two 12-count muffin pans with 24 liners.

·       For the crust:  Combine the graham cracker crumbs, 2 Tablespoons sugar and melted butter together in a small bowl.  Press 1 Tablespoon of mixture into the bottom of each liner. 

·       Bake in preheated oven for 5 minutes and let cool slightly as you make the filling.

·       For the filling:  Melt 1 cup chocolate chips in microwave and set aside.  In a large bowl, using a handheld or stand mixer, beat the cream cheese on medium speed until it’s completely smooth.  Add the ¾ cup sugar and sour cream and continue to beat on medium speed until well combined.  Add the eggs one at a time, beating on low speed after each addition.  Be sure to scrape down the sides of the bowl.  Blend in vanilla extract, 1 cup (unmelted) chocolate chips, and melted chocolate.

·       Spoon batter into the crusts until almost full.  Bake each pan for 23 to 25 minutes until set. 

·       Remove from oven and cool to room temperature.  Transfer to refrigerator and chill for at least two hours.

·       Before serving, top with salted caramel sauce, additional chocolate chips or freshly whipped cream, if desired.

Note:  To make a berry swirl cheesecake mini, divide the batter in half before adding the chocolate and chocolate chips.  If you do this, then also reduce the amount of chocolate chips to ½ cup and melted chocolate chips to ½ cup.  Top each mini cake with about 1 teaspoon of your favorite berry jam and swirl it through with a knife and bake as directed.  Before serving, top with fresh berries or freshly whipped cream, if desired.

Salami Snow Pea Appetizer Roll-ups

The first time that I encountered salami roll-ups was at a dinner party a number of years ago.  They have been a favorite of mine, as well as one of my "signature" appetizer recipes ever since.  To me, they are love at first bite.  They're fun to make and fun to devour!  You might want to make a double batch because they go quickly.   Note: if you're not a spinach lover,  you can omit the spinach without a reduction in taste. 

INGREDIENTS:
1 package Genoa Salami (generally 16 thin slices per package)

1 container cream cheese (I use reduced fat onion & chive or reduced fat vegetable)

Snow peas or sugar snap peas, 16 pieces

Baby spinach leaves (enough for 2-4 for each salami round)

DIRECTIONS:
Spread thin layer of cream cheese onto each salami slice, all the way to the edge

Place 2 to 4 baby spinach leaves in center of slice

Place 1 snow pea over spinach leaves

Roll up each salami slice, jelly roll style

*The cream cheese generally holds the  roll together, but if needed, use a toothpick to secure.

Chill and serve, arranged on platter.

If you want bite sized roll-ups, cut each roll into thirds and pierce each third with a toothpick.

Variation:

Instead of snow peas and spinach, try jarred mini gherkin pickles with plain cream cheese.

Wonton Cup Appetizers: Reuben, Spinach, and Sausage

I just love making cute and tasty wonton cup appetizers!  The possibilities are endless!  Here are three recipes and  I'll be serving up more in future posts.  You can find wonton wrappers in the refrigerated produce section of your grocery store.  You'll be the hit of the party with these!

Mini Reuben Cups

Yield: 2 dozen

             

INGREDIENTS:

1 package (24) wonton wrappers

6 ounces thinly sliced deli corned beef, chopped

1/3 cup sauerkraut, well drained

1/3 cup Thousand Island salad dressing

2/3 cup shredded Swiss cheese

DIRECTIONS:

·       Preheat oven to 350 degrees F

·       Press wonton wrappers into lightly greased miniature muffin cups.  Bake at 350 degrees for 6 to 7 minutes or until lightly browned.

·       In a small bowl, combine the corned beef, sauerkraut, dressing and half of the cheese.

·       Spoon into wonton cups and sprinkle with remaining cheese.

·       Bake for 8 to 10 minutes, until filling is heated through.

·       Serve warm

Spinach Dip Wonton Cups

INGREDIENTS:

1 package (24) wonton wrappers

3 8-ounce packages cream cheese

1 cup mayonnaise

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 ½ cups shredded cheddar cheese

8 strips bacon, cooked and crumbled

1 8-ounce can diced water chestnuts, drained finely chopped

2 garlic cloves, minced

Ground black pepper to taste

DIRECTIONS:

·       Preheat the oven to 350 degrees F

·       Press wonton wrappers into lightly greased miniature muffin cups and bake at 350 degrees for 6-7 minutes or until lightly browned.

·       Mix cream cheese and mayonnaise in large mixing bowl with hand mixer until smooth.

·       Stir in spinach, cheddar cheese, bacon, water chestnuts, garlic and black pepper and mix well.

·       Spoon the spinach and cream cheese mixture into each wonton cup.

·       Bake in 350 degree oven for 8-10 minutes until wrappers are golden brown and dip is warm.

·       Serve and enjoy!

Note:  This made enough dip for 24 wonton cups as well as enough left over to use as spinach dip with crackers or baguettes.

Wonton Sausage Appetizers

Ingredients:

1 package (24) wonton wrappers
1 pound bulk sausage, cooked and well drained
1 1/2 cup shredded Cheddar cheese
1 cup shredded pepper Jack cheese
3/4 cup ranch dressing

Directions:

Preheat the oven to 350 degrees.

Press a wonton wrapper into each cup of a muffin tin. Bake for 5 minutes.

Remove from the oven, and place the wonton cups on a cookie sheet.

Repeat until there are about 25 cups.

Mix the sausage, Cheddar cheese, pepper Jack cheese, and dressing until very well blended. Spoon the mixture into the cups.

Bake for 5 to 10 minutes, until bubbly.
Yield: 25 appetizers