Petite Blue Cheesecakes
|Gingersnap cookies||3 Ounce (Should Equal 0.75 Cup Of Crumbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Pecans||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, melted (1 Tablespoon. To Butter Muffin Cups)|
|Blue cheese||3 Ounce, crumble by hand|
|Shallots||1 1⁄2 Tablespoon, finely minced|
|Balsamic vinegar||1 1⁄2 Teaspoon|
|Cream cheese||12 Ounce|
|Rosemary||1⁄2 Teaspoon, finely chopped|
|Sour cream||1⁄4 Cup (4 tbs)|
Preheat oven to 325F degrees. Lightly butter each cup of 12 cup mini muffin tin. If your mini muffin pan does NOT have removable bottoms, I would recommend using paper cups in each cup.
Put all gingersnap crust ingredients (except butter) into food processor. Chop until thoroughly mixed and resembles a pasty crumb mixture. Once finely chopped, add in butter and whirl gingersnap crust again until combined. Divide gingersnap crumb mixture equally amongst all mini muffin cups. Press down firmly and bake at 325F for 8 minutes. Reset oven to 300F when the crust is done.
Beat all blue cheesecake ingredients (except eggs) together in mixer. Once all blue cheesecake ingredients are thoroughly combined, add eggs and continue to mix until well blended. Divide the filling amongst the 12 cups; fill about 3/4 full.
Bake for 30 minutes or until mostly set. Look for the cheesecake to have nicely browned edges. They will look puffed up and luscious. Remove cheesecakes from oven and cool for 30 minutes while still in the muffin pan. These are impossibly decadent with a good glass of white wine and a simple, elegant side salad.
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Calories 868 Calories from Fat 582
% Daily Value*
Total Fat 67 g102.6%
Saturated Fat 32.1 g160.4%
Trans Fat 0 g
Cholesterol 255 mg85%
Sodium 860.9 mg35.9%
Total Carbohydrates 58 g19.2%
Dietary Fiber 3.3 g13%
Sugars 35.7 g
Protein 17 g34%
Vitamin A 38.2% Vitamin C 2.7%
Calcium 27.6% Iron 18.8%
*Based on a 2000 Calorie diet