Miniature Sweets

I purchased this pan made by Chicago Metallic at William Sonoma last year. I love it!

I have used it over and over again. It made perfect desserts at my niece’s lunch and has been a hit every-time since. I baked these little cheesecakes today but mine are not cool enough to remove from the pans. If you want a closer look here is a picture from the box.

I plan on deocrating mine and the plate for Valentine’s day—I’ll show you later!

The recipe on the back of the box it delish. I have adapted it slightly. Here is the recipe I use.

Mini Heart Chocolate Cheesecakes

You will need

Crust

½ Cup chocolate graham cracker crumbs

(1 pack of the 3 pack box yields 1 cup)

2 Tbs butter, melted

1 ½ Tbs sugar

1 pinch of salt

Filling

¾ Cup semi-sweet chocolate chips

8 oz. Cream cheese (softened)

½ Cup sugar

2 eggs

½ Cup sour cream

½ tsp. Vanilla extract

Have all ingredients at room temperature. Preheat oven to 325 degrees. Lightly spray pan, especially the sides. You probably could make these in a mini-muffin pan—-but this pan has removable heart disc bottoms that make it a breeze to remove the cheesecakes.

To make the crusts, combine cookie crumbs, butter, sugar and salt and mix until well blended. Divide the mixture between the hearts. Press evenly into the bottom of each well. It is about a tablespoon of mixture in each well. Bake crusts for 10 minutes. Cool completely on a wire rack.

Reduce oven temperature to 275 degrees.

Melt chocolate (I use the microwave). I process in my food processor or with a mixer the cream cheese and sugar until smooth—-stop occasionally to scrape down the sides of the bowl. Add the sour cream and vanilla and blend. Add the eggs one at a time blending after each egg. Add the melted chocolate and beat until completely blended—again stopping to scrape down the sides. Pour batter into the crusts. I fill completely to the top.

Bake until the filling is set, 18-20 minutes. I place a pan of water in the oven while baking. I allow the cheesecakes to set in the turned off oven with the door open a bit for about 30 minutes after baking is complete. I then allow them to cool on the counter for another 30 or so minutes. I think the slower cooling helps prevent cracks. Cover and refrigerate for at least 3 hours before unmolding. These freeze beautifully!

I decorate the tops with a little chocolate ganache. Heat 1/3 cup heavy cream (don’t substitute any thing less!), 1 T butter, and 1 T sugar. Bring to a boil, stirring constantly. Pour boiling cream mixture over 3 ounces (about 1/4 cup) semi-sweet chocolate chips. Allow to stand for 3-4 minutes. Stir until smooth. Pour onto tops of cheesecakes and smooth evenly.

I only see the round miniature cheesecake pan at William Sonoma this year. I have found the heart one here and here.

Enjoy!