Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com

Death By Chocolate Mini Cheesecakes

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com First of all, how in the world is it already almost time for Halloween?! And second of all, just how much chocolate can one pack into a cupcake-sized cheesecake?

Answer: a lot. This mini cheesecake is purely chocolate, through and through. It has an Oreo cookie crust, a dark chocolate flavored cheesecake stunned with mini chocolate chips, and topped with dark and white chocolate ganache. These babies are smooth, creamy, rich, and super chocolate-y (as you might expect).

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com The thick Oreo cookie crust serves as a crunchy base that just better after a night in the fridge as it softens just slightly and melds more with the cheesecake. The cheesecake uses a super dark chocolate (I used 72%) to balance the sweetness of the dessert, and the mini chocolate chips add texture and an even more intense chocolate flavor to the creamy cheesecake filling. And that ganache…while clearly helps make the dessert cute and perfect for Halloween (or anytime!), also adds that final chocolate element to really kick these mini cheesecakes over the delicious edge. That ganache is rich, sweet, and the perfect cheesecake complement to tie it all together.

The spiderweb design on top of the cheesecakes is super cute and perfect for Halloween, while also being remarkably easy to create. For when it’s not Halloween season…you can drizzle the white chocolate ganache in squiggly lines, or decorate however you think looks cute! The point isn’t all about how it looks: no matter what, they’ll taste delicious!

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com This recipe makes 12 mini cheesecakes, which is perfect for when you’re having some friends over on Halloween night, or make a batch for your family and keep them in the fridge, where they keep remarkably well for a week or two when tightly wrapped.

Best of all, these are sooo easy as far as far as cheesecakes go, and will solve any chocolate craving you may have! Hope you all have chocolate-filled, spooktacular Halloweens! Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com

Death By Chocolate Mini Cheesecakes

Ingredients

    For the crust
  • 1 1/4 cups Oreo cookie crumbs (18 Oreos, or other chocolate sandwich cookie)
  • 1/4 cup granulated sugar
  • 4 tablespoons butter, melted
  • For the cheesecake
  • 8 oz. cream cheese (1 block), room temperature
  • 1/2 can (7 oz.) sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 egg, room temperature
  • 4 oz. dark chocolate, melted and cooled slightly (I used 72%)
  • 1/2 cup mini chocolate chips
  • For the ganache
  • 3/4 cup heavy whipping cream, divided
  • 8 oz. dark chocolate, chopped
  • 4 oz. white chocolate, chopped

Instructions

    For the crust
  1. Line a muffin pan with cupcake liners. In a large bowl, combine Oreo cookie crumbs, granulated sugar and melted butter. Divide mixture evenly among the cupcake liners. Press the crumbs into the liners with your fingers or a spoon. Set aside while you prepare the cheesecake filling.
  2. For the cheesecake
  3. Preheat oven to 325°F. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in egg, mix until combined. Add vanilla extract and chocolate, mix until smooth and combined.
  4. Fold in mini chocolate chips. Divide the batter evenly among the prepared muffin pans, they should be mostly full.
  5. Bake for about 20 minutes until center is set and doesn't jiggle when you shake the pan.
  6. Cool cheesecake for 30 minutes on a wire rack. While the cheesecake cools, prepare the ganaches.
  7. Place the dark chocolate in a small bowl. Place the white chocolate in a separate bowl. In a small saucepan, heat the heavy cream until it's just beginning to simmer. Pour 1/2 cup of the hot heavy cream over the dark chocolate, and the other 1/4 cup over the white chocolate. Let each sit for about 1 minute, and then whisk until smooth.
  8. Spoon about 1 tablespoons of the dark chocolate ganache over the mini cheesecakes and shake until the chocolate covers the entire top of the cheesecake. Repeat for all the cheesecakes.
  9. Place the white chocolate in a small Ziploc bag. Snip the corner of the bag to form a very small hole, and draw a spiral shape with the white chocolate on top of each of the mini cheesecakes. Using a toothpick, draw about 8 lines from the center of each cheesecake out to the edges to form the spiderweb shape.
  10. Cover and refrigerate overnight before serving. Keep leftovers tightly wrapped in the refrigerator.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.bakerita.com/death-chocolate-mini-cheesecakes/

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.com

Homemade Asiago Everything Bagels

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.com Homemade asiago everything bagels. Please don’t look at “homemade” and “bagels” and get nervous – bagels are EASY and I need to share my thoughts as to why you all need homemade bagels in your life.

They taste fresh, with a crispy outside and a chewy crust and a soft, tender crumb. You control the chewiness based on how long you boil them. You can make them ANY flavor you want (I did asiago, asiago + everything, everything, and chocolate chip!). Be creative. And for real: these take like, 2 hours MAX from start to finish. [Read more...]

Pumpkin Pecan Cinnamon Spice Pull Apart Bread | Bakerita.com

Pumpkin Pecan Cinnamon Sugar Pull Apart Bread

Pumpkin Pecan Cinnamon Spice Pull Apart Bread | Bakerita.com Subtly spiced layers of sweet, chewy pumpkin bread + pecans + tons of cinnamon sugar = a gorgeous loaf of sticky, sweet, ooey-gooey pumpkin pecan cinnamon sugar pull apart bread!

This post is going to be short and sweet, because of two things: 1) I don’t think I need to sell you guys much on this beauty, and 2) MIDTERMS.

Senior year of college and work is getting absolutely crazy, with papers and tests and case studies come at me from every direction. Baking’s getting me through it, especially when it means indulging in a bit of pull apart bread that’s still warm, still gooey, and absolutely filled with all the flavors I love about fall. [Read more...]

Brown Butter Sage Skillet Cornbread | The subtle flavors of brown butter and sage make this dish extra special! Recipe from Bakerita.com

Brown Butter Sage Skillet Cornbread

Brown Butter Sage Skillet Cornbread | The subtle flavors of brown butter and sage make this cornbread extra special! Recipe from Bakerita.com WHY have I never had a cast iron skillet before? I’m seriously way behind the times on this one, but I’ve been really missing out. UNTIL NOW.

I really didn’t think it was possible to be that excited about a piece of cookware, but here I am. I got a 10″ cast iron skillet a few weeks ago for my birthday at Sur La Table (thanks Dad!), and haven’t been able to stop using it ever since. Confession: I also ordered another 6-inch one from Amazon. It’s adorable and perfect for many things (*ahem* SKILLET COOKIES – coming soon). [Read more...]

Apple Cider Caramel | made with delicious fresh cider for a burst of fall flavors in your mouth! Recipe from bakerita.com

Apple Cider Caramels

Apple Cider Caramel | made with delicious fresh cider for a burst of fall flavors in your mouth! Recipe from bakerita.com There’s something incredibly satisfying about making your own candy. I always feel way more successful after an awesome batch of caramel or toffee than I do about a great batch of cookies – but the truth is, there’s no need for it to feel like an accomplishment, because it’s really not that hard!

(But you should still totally feel great about making these, because they’re awesome and everyone will love ‘em).

As long as you have an accurate candy thermometer, you’re in business. Candy does require a close eye, but only for a few minutes, and it all comes together so quickly that as long as you have all your ingredients put together before you start the recipe, you’ll be golden. [Read more...]

Pumpkin Crumb Cake // a super thick crumb layer over a spiced pumpkin cake! Recipe from bakerita.com

Pumpkin Crumb Cake

Pumpkin Crumb Cake // a super thick crumb layer over a spiced pumpkin cake! Recipe from bakerita.com
Happy October! Now that’s officially pumpkin month, I had to share a pumpkin recipe – one that’s loaded with spices and warmth and goodness and pecans and LOTS of crumbles. This pumpkin crumb cake does just that ^^.

Also, when I first made this, I called it a coffee cake. Then I thought, well that has a whole lot of crumbs…maybe it’s a crumb cake. Then I realized I had absolutely nooo idea what the difference between a crumb cake and a coffee cake was. So, I asked Google, and found some answers. [Read more...]