Today is my 2-Year Blogiversary! I can’t believe how fast the time has gone by. Thank you all for your continued support! I hope there’s not a “terrible two’s” in the blog world!
To celebrate, I’ve changed the site up a bit – obviously, there’s a new look to the site and a new Quote of the Week Index has been added (which I should have done a long time ago!).
And of course, nothing says “Woo Hoo – Let’s Party!” like some cute little cheesecakes that are as tasty as they are cute. Perfect for parties of any kind!
Mini Nutella Cheesecakes
adapted from Stop and Smell the Chocolates
For the crust
1/3 c graham cracker crumbs
1 T sugar
1 T butter, melted
For the filling
1 8-oz brick of cream cheese, room temperature
1/4 c sugar
1/2 t vanilla
1 egg, room temperature
2 T Nutella
What To Do
Line 6 muffin cups with cupcake liners.
Preheat oven to 325ºF.
Crust: Combine all crust ingredients in a bowl and mix well. Put roughly 1 T of mixture in each lined muffin cup and press down firmly with a spoon or the bottom of a small drinking glass or jar. Bake at 325ºF for 5 minutes. Remove from oven and cool.
Filling: While the crusts are cooling, combine cream cheese, sugar, vanilla and egg. Mix well. Fill each muffin tin about 3/4 full. Add Nutella to remaining filling. Place small spoonfuls of Nutella mixture (I used a 1/4 teaspoon) to the top of the cheesecakes. Use a toothpick or small knife to swirl. Bake at 325ºF for 20-25 minutes. Remove from oven and cool completely before eating.
It’s important to have the cream cheese and egg at room temperature. If it’s not, the filling won’t blend well. You can use either a whisk or beaters to combine the ingredients.
Muffin tin filled about 3/4 full
Nutella plus remaining cream cheese mixture
I really wish I could celebrate with you in person but cyberspace will have to do. Have a great week!