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Chocolate Crust:
1 cup (100 grams) finely ground chocolate wafers or chocolate graham cracker crumbs
4 - 5 tablespoons (55 - 65 grams) melted butter
Filling:
2 - 8 ounce packages (450 grams) full fat cream cheese, at room temperature
2/3 cup (135 grams) granulated white sugar
2 large eggs, at room temperature (110 grams without shells)
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (110 grams) sour cream, at room temperature
Chocolate Cobwebs:
1 - 2 ounces (30-60 grams) semi sweet or bittersweet chocolate, melted
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Cheesecakes: Preheat your oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.
Crust: In a bowl combine the chocolate crumbs with the melted butter. Press a heaping tablespoon of the crumbs on the bottom of each muffin cup. Cover and refrigerate while you make the filling.
Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes are still a little wet and wobbly. Remove from oven and place on a wire rack. Let cool and then remove from pan. Cover with plastic wrap and refrigerate until firm (a few hours or even overnight).
Chocolate Cobwebs: Melt the chocolate and place in a parchment pastry cone or a small piping bag fitted with a small plain tip (can also use a small plastic bag with a small hole cut from one end). Taking one cheesecake at a time, pipe a cobweb design by piping four straight lines to make an "asterisk" and then connecting the lines by piping two circles, one circle around the outer edge of each cheesecake and another circle halfway to the center of each cheesecake. Let the chocolate harden and then cover and refrigerate until serving time. Can be stored in the refrigerator for 4-5 days.
Makes 12 individual cheesecakes.
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Halloween Cheesecakes are individual New York style cheesecakes with chocolate crumb crusts that are dressed up for Halloween with chocolate cobwebs. The chocolate cobwebs can be made with semi-sweet, bittersweet, or even milk chocolate.
The cheesecake crust can be made with either finely ground chocolate graham cracker crumbs or chocolate wafers (homemade or store bought). Add just enough melted butter to hold the crumbs together. Place a heaping tablespoon of crumbs into each muffin cup and then refrigerate for about 10-15 minutes to set the crumbs.
Now, whenever you make a cheesecake batter, all the ingredients need to be at room temperature, particularly the cream cheese. Because New York style cheesecakes have a dense texture you don't want to incorporate too much air in the batter so mix the batter on medium speed. Once the cheesecakes have been baked and cooled (several hours or even overnight), pipe a cobweb design on each cheesecake with melted chocolate These cheesecakes can be frozen and I would defrost them in the refrigerator.