Real Recipes From Real Home Cooks ®

individual cheesecakes

(1 rating)
Recipe by
Jamie Burris
Fayetteville, AR

I wanted to change things up a bit, I usually make a traditional cheesecake. Around the holidays, brie and gouda wrapped in puff pastry is popular so I thought how would a cheesecake taste done in a similar way. I like this because it takes away some of the sweetness of cheesecake. But you can trim the dough so you don't have to cover the top and you can add pretty much whatever topping you want.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For individual cheesecakes

  • 3
    tubes cressent rolls
  • i use the larger muffin tins for these
  • 1 1/2 lb
    cream cheese, softened
  • 1 c
  • 1/2 c
    sour cream
  • 4 lg
  • 2 tsp
    pure vanilla extract
  • 1/4 c
    all-purpose flour
  • 2 Tbsp
  • 4 oz
    chocolate chips
  • or
  • 1/2 stick
  • sugar cinnamon mixture

How To Make individual cheesecakes

  • 1
    Pre-heat oven to 325. Prepare the muffin tins with non-stick spray (you want to be able to lift out easily when cooled).
  • 2
    Blend cream cheese, sugar and sour cream until smooth (a few mins.) Add eggs, vanilla and flour and blend well (another few mins.)
  • 3
    Each roll of cressent rolls will make 4 cakes. Unroll dough and only seperate into 4 rectangles. Pinch the diagoal line closed.
  • 4
    Place each rectangle into a muffin cup and press down to cover sides.
  • 5
    Pour cheesecake batter all the way to the top of each. Pull corners over (I gather and twist at th top). You can also trim dough for more of a traditional cheesecake.
  • 6
    If using cinnamon/sugar top, melt butter and add cinnamon and sugar, mix and brush generously on top.
  • 7
    Bake for 45 min or until set.
  • 8
    Cool in tins and remove carefully when cool.
  • 9
    If using chocolate top, melt chocolate chips and milk in microwave. Let cool slightly to thicken and drizzle over cakes.

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