I would like to make cheesecake in a cupcake/muffin pan.

But it occurs to me that that the crumb crust that I usually make for my
cheesecakes may not work in the cupcake shape.

Can I simply bake the crumb crust and expect it to hold? Does anyone
have a different crust recipe that will work?
--
Lord Jubjub, ruler of the slithy toves.
If you want to contact me, remember I am a LORD.

Lord Jubjub wrote:

> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?

I was very satisfied with this rather interesting combination. Cheesecake
in a brownie cup. Not exactly a crust, but maybe it's of interest.
You can switch the cheesecake mixture with own.

Mrs. Field's Cheesecake Brownie Cups

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Cupcakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CREAM CHEESE ===
3 tablespoons butter -- softened
2 packages cream cheese - (3 oz ea) -- softened
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
=== BROWNIES ===
2 cups sugar
1 1/4 cups flour
1/4 teaspoon salt
6 tablespoons cocoa
4 eggs -- beaten
3/4 cup vegetable oil
1 teaspoon vanilla
Cupcake cups

Cream Cheese: Mix all ingredients and blend well, set aside.

Brownies: Mix all ingredients together until smooth. Reserve 1/2 cup
of brownie batter for topping cream cheese mixture. Fill cupcake cups
1/2 full, spoon cream cheese mixture on top of the brownie batter
until the cupcake cup is 3/4 full. Top with a scant teaspoon of
brownie batter. Place in a preheated 350 degree oven between 20
to 25 minutes until done.

This recipe yields about 1 dozen cupcakes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Lord Jubjub" wrote:
> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.

It probably won't hold onto the steep sides of the tins, but it will work by
using it only on the bottom of the bare pan or, ideally, in foil baking
cups.

"Lord Jubjub" > wrote in message
...
> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?
> --
> Lord Jubjub, ruler of the slithy toves.
> If you want to contact me, remember I am a LORD.

Your crust will probably be fine. An alternative would be to put a cookie
in each cup. A vanilla wafer, ginger snap, or unfilled chocolate cookie
would work depending on the flavor of the cheesecake. Another alternative
would be a disk of sponge cake. You can make a thin sponge cake (like for a
jellyroll) and cut disks with a biscuit cutter for each cake. I often make
a sponge layer in the pan and then pour in the cheesecake batter over it.

Lord Jubjub wrote:

>I would like to make cheesecake in a cupcake/muffin pan.
>
>But it occurs to me that that the crumb crust that I usually make for my=
=20
>cheesecakes may not work in the cupcake shape.
>
Any type of crushed cookie crust will work.
No need to parbake like on a large chesecake.
The crust does not need to cover the sides, BTW.

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Graham Cracker Crust
Kategorien: American, Bakery, Bakery prep, Pies, Dessert prep
Menge: 1 Rezept

2 1/4 kg Graham Crackers; Crushed, medium
900 Gramm Brown sugar
675 Gramm Melted butter
1 pinch Cinnamon; Ground

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Hartmut W. Kuntze, CMC

Combine Graham Crumbs and Sugar. Mix till well incorperated. Melt
butter and just moisten. This will get tough if overmixed.

=3D=3D=3D=3D=3D


--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

I don't know if this would help you or not, but because I'm lazy, when I
need to make individual servings of cheesecake, I just make it in a large
square or rectangular shaped pan and cut it into the sizes I need and put
each serving in the "fancier" paper/foil muffin papers, each w/ a bit of
whipped cream or bettercream and fresh fruit. I've also cut the servings
with a round cutter from time to time, but it can be a bit of a pain. Like
I said, I'm lazy, and usually quite busy, so this is my alternative to
actually pouring each serving seperately and having to clean up the mess I
ultimately make in doing so! (LOL)

Also, at work we have these waxy paper cups that we make individual
cheesecakes in (I work for a bakery that supplies cheesecake to different
restaurants, and a few want them in individual servings instead of slices).
They are a few inches tall, you just put the crumbs in the bottom, tap them
down, and fill with cheesecake filling and bake. I'm not quite sure where
we got them, though...but I'm sure if you checked with somewhere like
Gordon's food service or another supplier of baking goods, or did a google
search, you could be pointed in the right direction.

Jenn. W.


"Lord Jubjub" > wrote in message
...
> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?
> --
> Lord Jubjub, ruler of the slithy toves.
> If you want to contact me, remember I am a LORD.

In article >,
Lord Jubjub > wrote:

> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?

Here is a recipe that I've used since 1974. Works well all the time.

Cheese Cake Tarts

2 pkgs. (8 oz ea) cream cheese
3/4 cup sugar
2 eggs
1 tbs. lemon juice
1 tsp. vanilla
Vanilla wafers, cupcake liners
Cherry or blueberry pie filling
Heat oven to 350
Blend first 5 ingredients. Line muffin tins with paper liners. Place 1
vanilla wafer in bottom of liner. Fill with cream cheese mixture. Bake
15-20 minutes. Makes 12-18 tarts. When tarts are cool, top with spoonful
of pie filling. May be frozen, then thawed, then add pie filling

Lord Jubjub > wrote in news:jubjub-45D5C9.21015730112003
@corp.supernews.com:

> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?

I make mini cheesecakes for my catering, and they turn out fine. Measure
you crumb mixture into the cup, press firmly with a smaller glass or
tumbler with a similar shape. As long as you have plenty of butter in your
crumb mix, it will stick to the sides, but you need to press it firmly all
at once. Then before you put in your filling, gently place your pans into
the freezer for 10-15 minutes so they stay in place while filling.

Now just fill and bake. Do not pre=bake the crusts. Plus, the cooktime is
greatly reduced, so watch your product.

Jean-Scott