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Cake Batter Mini Cheesecake Recipe

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This recipe for Cake Batter Mini Cheesecake is from The Hodges Family ~Cookbook ~ Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Filling:
•1- 8 oz. pkg. cream cheese
•3 tablespoons sour cream
•1 egg
•Ό cup sugar
•1 teaspoon vanilla extract
•Ό cup vanilla cake mix- or Confetti cake mix already has sprinkles in it.
•Ό cup sprinkles

For the Crust:
1. Golden (white) Oreo cookies with crθme
2. Ό-½ cup Butter
Directions:
Directions:
1. Put cookies into a food processor and pulse until broken down into fine crumbs. Add the melted butter and pulse until combined.
2. Spray the mini muffin pan with non-stick spray. Place 2 tsps. (Just enough to fill the bottom of pan) of cookie crust in the bottom of each slot in pan and pack firmly with a spoon or fingers.
3. Bake at 350Ί about 5-10 minutes. Set aside.
4. In a large mixing bowl, add cream cheese, sour cream, and vanilla, mix until smooth. Add the egg and mix well.
5. Mix in the sugar and cake batter, adding a few tablespoons at a time. You don't want to over mix, you just want a smooth consistency.
6. Stir in the sprinkles if you used vanilla cake mix, reserving a few pinches for garnish.
7. Pour the mixture into the mini cheesecake pan on top of crust, about 1 ½ tablespoons for each mini cheesecake. Sprinkle the top with sprinkles.
8. Bake for 15 minutes. The centers will be slightly jiggly which is fine. The cheesecake centers might also rise up and will deflate as they cool. Let it cool on the counter until you can handle the pan, pop out each cheesecake, and chill for an hour or two. Take out when ready to serve.
9. Top with whipped cream and sprinkles only when ready to serve because it will melt fast.

 

 

 

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