A big slice of creamy cheesecake is an indulgence that almost no one can say no to, but full sized cheesecakes are time consuming to bake and leave you with more leftovers than you’ll know what to do with if you’re not making them for a party. I am a big fan of mini cheesecakes, which are just as tasty and much faster to make. Like a batch of cupcakes, they’re a perfect “everyday” option that you can treat yourself (and friends and family, of course) to without feeling like you need to wait for a special occasion. Over on the Craftsy blog (it’s free!!), I’ll walk you through a tutorial on How to Make Mini Cheesecakes, covering everything from crust to baking techniques. You’ll see just how quickly you can put a batch together and get an idea for some variations than you can put on my basic recipe. That said, the basic recipe delivers a tangy vanilla cupcake with a chocolate crust that is hard to go wrong with!
Apple & Pecan Coffee Cake with Cinnamon Streusel
Jif Peanut Butter Frosting, reviewed