Cheesecake

Nothing beats a good cheesecake. This is what I decided to make this year the finale of the Thanksgiving meal. I told you I made sure that I wasn't going to spend too much time in the kitchen. I felt like relaxing this year and I made sure of that. Besides, cooking a meal that could serve 10 people when only 2 will be eat didn't seem to make much sense. But I ma happy with the way these turned out. I made on full pie with two mini cheesecakes with a cheerio crust.

I had realized that I made more filling than I had anticipated and need to find some way to use it all up. Luckily, honey nut cheerios can be a nice substitute to the graham cracker. Still has the nice sweet crust crunch. You should try it. I think I'll make myself a new batch this weekend.


Makes 2 full  or 4 mini cheesecakes

Cheesecake

2 Pre-Made Graham Cracker Pie Crust (See below for homemade crust)
24 oz cream cheese
12 Tbsp condensed milk
3 eggs
3 tsp vanilla extract


Preheat your oven 350˚F

Combine the cream cheese and vanilla extract. Eat in each egg, one at a time. Then add in the  condensed milk. Mix thoroughly.

Take your pie crusts and divide the mixture evenly. Bake in the oven for 35-40 minutes. The center should be slightly loose.

Let it cool completely then place in the fridge for at least an hour. This may be done in advance.



Homemade Graham Cracker or Cheerio Crust

4 c Honey Nut Cheerios or 1 box Graham Crackers
1/2 c melter unsalted butter
Pie tins

Preheat your oven to 350˚F.

Crush the cheerios or graham crackers until almost a powder consistency. It is fine if there is still little pebble pieces in tact. You may use a food processor for this.

Place the now crushed cheerios or graham cracker in a bowl and mix in the melted butter. Combine thoroughly until clumpy. Divide the mixture into two pie tins and mold into crust shape and bake for 15 minutes.

When done, remove from the oven and let it fully cool before adding your cheesecake mixture.

Cheesecake Cookie Cups

Finally we've come to the end of the feast. Dish #7. No meal can't be complete with the dessert. A family friend had given us a pumpkin pie the day before, so that scratched out my idea for a pecan pie tart. I was pretty bummed about that as I love pecan pie on Thanksgiving. Oh, well. I'll just have to make it on Christmas.

That meant I went for the backup plan. Cheesecake. Rather than making a whole cake-sized round, I decided on individual portions.I remember seeing something about combining cookies and cheesecake somewhere. I wrote the idea down on a piece of post it, but I can't remember where I had seen it from.

Rather than making a graham cracker base for these, I chose some premade sugar cookie dough instead. You can use you favorite choice of cookie. The precut style works best as you don't need to measure anything. Just place the dough in the cupcake liner and bake. While that did its thing in the oven, I made the cream cheese filling. I went the traditional route. I brought out the cookies from the oven and let it cool before topping it with the filling. I also made a small dip in cookie while it cooled to give it a cup shape. Baked it once more, then in the fridge it went.

When I was ready to serve, I topped it with some of the cranberry sauce. So good, so delicious. You just can't have one.

Makes 12

Cheesecake Cookie Cups

12 cookie dough pieces - your choice
8 oz cream cheese
4 Tbsp condensed milk
1 egg
1 tsp vanilla extract
12 cupcake/muffin liners

Preheat your oven 350˚F

Place a piece of cookie dough in each cupcake liner and bake for 10-15 minutes.

While the cookies bake, combine the cream cheese, condensed milk, egg, vanilla extract.

When the cookies are done. let them cook and slightly press the cookie with your thumb or round end of a measuring spoon making a small dip shape. Spoon the filling over each and bake for another 15 minutes.

Let it cool completely then place in the fridge for at least an hour. This may be done in advance.