(This recipe makes 2 mini cheesecakes)
1 package Pepperidge Farm Milano dulce de leche Cookies
2 tablespoons melted Butter (divided)
8 ounces Cream Cheese
1/4 cup Dark Brown Sugar
3 ounces Dark Corn Syrup
1 1/2 teaspoons Cornstarch
1 Egg
1 teaspoon Egg Yolk
1 teaspoon Vanilla
Whipped Cream
Sugar
Sugar
Preheat oven to 350 degrees.
Take 4 of the cookies and place them in a plastic zip lock bag.
Roll a rolling pin over them to crush them into crumbs.
Mix together the crumbs and 1 tablespoon of melted butter.
Place the crust in one of your mini cheesecake pans.
Spread to cover the bottom and pat down with the back of your spoon.
Do this to each pan, then set aside.
Mix together your cream cheese, brown sugar,
corn syrup, and cornstarch.
Beat until smooth. Then add egg, yolk, and vanilla.
To add the egg yolk, separate the yolk from the whites,
then whip the yolk like you would if you were scrambling
it. Then measure 1 teaspoon, and add to recipe.
To add the egg yolk, separate the yolk from the whites,
then whip the yolk like you would if you were scrambling
it. Then measure 1 teaspoon, and add to recipe.
Pour batter into each pan.
Bake at 350 degrees for 15 minutes. Then reduce the
temperature 225 degrees for 30-40 minutes, or until the
center no longer looks wet.
Take a knife or other flat object around the edges of the cake.
Remove the cakes and allow them to cool completely.
Make your whipped cream like we did in the link.
Decorate your cheesecake with it.
Enjoy a taste of creamy goodness!
Have a Happy Cinco de Mayo!
Thanks for visiting The Freshman Cook!
You might also enjoy these:
S'Mores Cheesecake
Banana Nana Cheesecake
Decorate your cheesecake with it.
Enjoy a taste of creamy goodness!
Have a Happy Cinco de Mayo!
Thanks for visiting The Freshman Cook!
You might also enjoy these:
S'Mores Cheesecake
Banana Nana Cheesecake
wow, this looks delicious!! Can't wait to give it a try! Stopping by from Tuesday's Table!
ReplyDeleteChristine @ My Epicurean Adventures :)
This looks so amazing! Cheesecake is my favorite:)
ReplyDeleteGreat to have you co-hosting with me on The Yuck Stops Here, this recipe looks YUMMY! HUGS
ReplyDeleteOh yummy these look fantastic! Thanks for sharing with #smallvictoriessundaylinky last week. Sorry I’m late commenting/pinning but do hope you link up again this week. I've pinned to my Small Victories Sunday linky board and my Dessert recipes to try board!
ReplyDelete