Baby Cheesecakes
By baking individual portions of cheesecake, it keeps tempting leftovers to a minimum. If you need to make cheesecakes for more people, the recipe is easily doubled.
  • 2-1/4 ounces chocolate wafers (one-fourth of a 9-ounce package)
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 tablespoon extra-light olive oil

  • 12 ounces reduced-fat cream cheese (Neufchatel)
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 whole egg
  • 1 egg white
  • 1-1/2 cups reduced-fat sour cream
  • 1 tablespoon bourbon or dark rum
  • 1/2 teaspoon vanilla extract

1. Make crust: In a food processor, combine chocolate wafers (broken into largish pieces), sugar, cinnamon, salt, and olive oil. Process until fine crumbs form. Divide mixture evenly among six 6-ounce custard cups and press mixture onto the bottom and up sides of cups.

2. Preheat oven to 350°F.

3. Make filling: In same food processor bowl (no need to clean it), combine cream cheese, sugar, salt, whole egg, egg white, sour cream, bourbon, and vanilla. Process until smooth.

4. Pour batter into prepared pans. Place pans on a baking sheet and bake 25 minutes. Turn off oven, prop door open, and leave cheesecakes in oven for 30 minutes.

5. Refrigerate cheesecakes, covered, for at least four hours so that they may firm up.

Nutritional Information
Per serving: 367 calories, 23g total fat, 13g saturated fat, 6.3g monounsaturated fat, 0.8g polyunsaturated fat, 0.4g dietary fiber, 12g protein, 27g carbohydrate, 99mg cholesterol, 460mg sodium.
Good source of: riboflavin, calcium.

Date Published: 09/19/2005 > Printer-friendly Version

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