Recipe courtesy of Keaton Ashton
From:
Food Network Magazine
Campfire Mini Cheesecakes
- Level: Easy
- Yield: 12 campfire mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 318
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 5
- Cholesterol
- 78
- Sodium
- 195
- Total: 1 hr 30 min (plus chilling)
- Active: 25 min
Ingredients
2 8-ounce packages cream cheese, at room temperature
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
Pinch of salt
1 tablespoon unsweetened cocoa powder
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
Mini marshmallows and caramel sauce, for decorating
Candy melt brushstrokes, recipe follows
Candy Melt Brushstrokes:
1/2 cup red candy melts
1/2 cup orange candy melts
1/2 cup yellow candy melts
Directions
- Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
- Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
- Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
Candy Melt Brushstrokes:
- Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.