Hello fellow foodies!
It is that awesome time of year again, where they play all the classic scary movies, there is an abundance of Halloween candy and creative costumes! I really love the weather during Halloween too, it’s not too cold (if you’re not in New York) and it is just beautiful outside.
So, as you can tell I am in a very good mood! And I have a potluck at work on Halloween where we get to dress up and decorate our office space and just have a good time. I decided to make Cheesecake cupcakes, that turn out great all the time and they don’t take that much time to make. I always make these for special occasions but I added a Halloween twist to it =). I got the recipe from this website.
Yields about 24 cupcakes.
2 packages of 8 oz. cream cheese- room temperature
1 package of chocolate chip cookie dough
2 tsp vanilla essence (I accidentally took a picture of the red food colouring hahah)
1 can (14 oz) condensed milk
Red and Yellow food colouring- optional
1. Preheat the oven to 325 degrees F. Put the liners in the cupcake tray and put a small amount of the cookie dough in. The cookie should flattened to fill the bottom of the liner. Once the oven is heated, put the cupcake tray in for about 5 minutes, so that the cookie just starts cooking.
2. While the cookie is baking, in a large mixing bowl, put the cream cheese, condensed milk, vanilla essence and eggs. Beat with the mixer to make a smooth batter.
3. Optional- In a separate smaller bowl mix equal parts of the red and yellow food colouring to make orange. Add this to the cheesecake mixture.
4. By this time the cookies should have expanded to the edge of the liner and should be taken out and cooling, add the cheesecake mixture so that it fills about 2/3 of the cupcake liner.
(Excuse the mess)
5. Put it back in the oven and cook for about 11-13 minutes. Depending on your oven, check the cheesecake after the first 10 minutes, it should look smooth at the top.
6. Once the cheesecake looks like the way it does in the picture, remove it from the oven but leave it in the cupcake tray for about 7-10 minutes. Cheesecakes generally tend to crack at the top if they are left in heat for too long, so the heat from the tray will cook any inner parts of the cheesecake that may not have cooked, leaving the top smooth.
7. Now you can take out the cheesecake from the tray and put it in the fridge so that it sets. After about an hour or two you are ready to eat it!
The orange (or any other colour) is completely optional, I just wanted to make it especially for Halloween, the pink one is for a friend’s birthday and the red one was just an experiment. I really wish I had edible black marker so we could have taken it up one more notch and made it look like evil pumpkins or something!
The white one is one that I generally make for occasions. The top is just a strawberry syrup I make using frozen strawberries and sugar over a low heat to combine the flavours and break the strawberry down a little. Then serve on top. (This also hides any cracks made on top of the cheesecake).
Another note is that the taste is up to you, whether you like it more cream cheese-y or more sweet is a taste preference, we like it right in the middle and so we use about 2/3 of the condensed milk then add extra if we need it to be sweeter.
I really hope you try this out because it is not very tedious, tastes excellent and is a much nicer and easier way to serve cheesecake.
Happy eating! =)