Twice Baked Jumbo Mini Cheesecakes

Indulge your sweet tooth with these rich and creamy Twice Baked Jumbo Mini Cheesecakes, a delightful twist on a classic dessert. With a buttery graham cracker crust as the foundation, these jumbo-sized mini treats are filled with a luscious cream cheese mixture, lightly sweetened and infused with vanilla. The "twice-baked" method elevates this recipe, allowing optional toppings like fruit compote, chocolate ganache, or whipped cream to meld beautifully into the cheesecake during a quick second bake, creating irresistible flavor layers. Perfect for special occasions or an elegant dessert spread, these cheesecakes are made even better by their easy-to-serve, individual portions. With just 25 minutes of prep time and endlessly customizable toppings, these show-stopping cheesecakes are a must-make for anyone craving a decadent dessert experience!

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for cheesecake filling)
• 0.5 cup sour cream
• 1 teaspoon vanilla extract
• 3 pieces large eggs
• 1 tablespoon all-purpose flour
• 0 as desired optional toppings (e.g., fruit compote, chocolate ganache, whipped cream)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a jumbo muffin pan with paper liners.

Step 2

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.

Step 3

Spoon about 2 tablespoons of the crumb mixture into each paper liner and press down firmly with the back of a spoon or a flat-bottomed object to create an even crust layer.

Step 4

Bake the crusts in the preheated oven for 5 minutes, then set aside to cool slightly.

Step 5

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar using an electric mixer until smooth and fluffy, about 2 minutes.

Step 6

Add the sour cream, vanilla extract, and flour to the cream cheese mixture and beat until combined.

Step 7

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.

Step 8

Divide the cheesecake filling evenly among the prepared liners, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the centers are set but slightly jiggly.

Step 10

Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to firm up completely.

Step 11

Optional: For the second bake, top the cheesecakes with your desired toppings (e.g., fruit compote or ganache). Return them to the oven at 375°F (190°C) for 5-7 minutes to lightly caramelize or set the topping.

Step 12

Chill the cheesecakes again for another hour before serving. Top with additional garnishes, if desired, just before serving.

Nutrition Facts

Serving size	(1534.2g)

Amount per serving	% Daily Value*
Calories	5354.5

Total Fat 363.4g	0%
Saturated Fat 211.4g	0%
Polyunsaturated Fat g
Cholesterol 1554.8mg	0%
Sodium 3589.8mg	0%
Total Carbohydrate 475.2g	0%
Dietary Fiber 6.2g	0%
Total Sugars 353.6g
Protein 79.1g	0%

Vitamin D 120IU	0%
Calcium 1039.6mg	0%
Iron 12.5mg	0%
Potassium 1277.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 5.8%

Carbs: 34.6%