Tinas Black Forest Mini Cheesecakes Recipes

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

TINA'S BLACK FOREST MINI CHEESECAKES

Steps:

• Preheat oven to 325°F.
• Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
• Place one cookie in the bottom of each baking cup.
• In a large bowl, beat cream cheese until smooth.
• Add sugar, cocoa, and flour, blending well.
• Add eggs, beating well.
• Stir in sour cream and almond extract.
• Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
• Bake 20-25 minutes, or until set.
• Remove from oven and let cool 10 minutes.
• Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
• Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
• Let cakes cool in pans about 30 minutes, then CHILL well.
• Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
• You may have extra pie filling left over.
• Keep leftover cheesecakes chilled.