3 MINI DECADENT CHEESECAKES (TIRAMISU, BANANAS FOSTER, COFFEE CAKE)

Here is a little more of a decadent dessert video for you. If you have a birthday or a special occasion coming up, or just want to impress your guests, try one or all three of these decadent cheesecake recipes; banana foster, tiramisu, and coffee cake cheesecake!

RECIPE BELOW!

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Cheesecake filling:
Yield: for 4 mini cheesecakes
*double recipe for full cheesecake
16 oz. (2 packages) cream cheese, room temperature
3/4 cup sugar
1 tsp vanilla extract
5 tbsp heavy cream
5 tbsp sour cream
2 eggs
pinch of salt
1 standard graham cracker crust
*heat in the microwave for 30 seconds to soften crust

DIRECTIONS:
Add cream cheese and sugar to the bowl of a stand mixer.
*Or use a hand mixer.
Then add in vanilla extract, sour cream, heavy cream, and salt to the bowl. Mix until all of the ingredients are combined. Next add in the eggs and mix for another 15 seconds. Scrape down the sides of the bowl, all the way to the bottom, give it another quick mix, and it's ready to pour on top of desired crust.

CHEESECAKE BAKING DIRECTIONS:
spray spring form cheesecake pans with baking spray. Line bottom and sides of pans with parchment paper. This will prevent the cheesecakes from sticking to the sides, and help you get those perfect edges.
*If you do not have parchment paper, butter your pans and then dust them with flour.
Then wrap the tins in aluminum foil, so no water will be able to get into the pans.
Place them on a baking sheet, fill them with desired cheesecake recipe, per directions in video.
Pour water into baking sheet, and then place entire tray into the oven. Place a tin foil tent on top of the cheesecakes, making sure it it is not touching the batter.
*you will have to refill the water twice in the baking time.
I did not use a deeper oven safe dish, because it always somehow seems to seep into the cheesecake. If you would rather do that, then refill the water, feel free.
Bake at 275F for 3 hours. Once it has finished baking. Turn off the oven, open the oven door slightly, and let the cheesecakes sit in the oven and cool for another 30 minutes.
Once the cheesecakes have cooled in the oven for 30 minutes, add them to the refrigerator and let cool for at least 4 hours, preferably over night.
Then garnish with desired toppings.

Coffee Cake Batter:
Yield: for 4 mini cheesecakes
6 tbsp butter, softened
1/2 cup sugar
1/4 cup coffee
1/4 cup milk (or almond milk)
2 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup AP flour

DIRECTIONS:
Add butter and sugar to the bowl of a stand mixer, and beat on medium speed until combined. Then add the coffee, milk, and eggs, and beat for another 30 seconds. Next add in the baking soda, baking powder, and salt to the mixer. Then add the flour and mix until all of the ingredients are incorporated. Scrape down the sides of the bowl, all the way to the bottom, give it another quick mix, and it's ready to pour into the spring form cheesecake pans.

Crumble:
Yield: for 4 mini cheesecakes
4 tbsp butter, melted
1/2 cup AP flour
2 tbsp sugar
2 tbsp brown sugar
1/4 tsp cinnamon

DIRECTIONS:
Mix all of the ingredients together. Add on top of cheesecake filling before baking.

Coffee Icing:
1/2 cup powdered sugar
2 tsp coffee, cold
2 tsp milk, or almond milk

DIRECTIONS:
Mix all of the ingredients together. Pour over Coffee cake cheesecake crumble.

Tiramisu:
Yield: for 4 mini cheesecakes
16 small lady fingers
1/4 cup coffee, cold
1 Tbsp cocoa powder

DIRECTIONS:
Dip the lady fingers into the coffee, and shake off an excess coffee. Place the lady fingers on top of the cheesecake filling, and then fill the rest of the spring form pan with cheesecake filling.

Bananas Foster:
Yield: for 4 mini cheesecakes
1 under ripe banana
2 tbsp unsalted butter
2 tbsp of brown sugar
1/4 tsp of cinnamon
2 tbsp of rum, either dark or spiced

DIRECTIONS:
in a saute pan, melt the butter over low heat. Add the sugar and cinnamon and stir together. Once the sugar has resolved into the butter, add the banana slices. Let them cook on medium heat for 1 minute on each side. Take the banana slices out of the saute pan, and place them on a plate until ready to serve. Add the rum to the sauce pan.
*Be careful with this step. If the pan is hot enough, it will light on fire without needing a match.
Light the rum on fire, making sure not to stand too close to the pan. Let the flame die out, and then turn the sauce off of the heat. And set it aside until you are ready to use it.
*If sauce thickens up before you are ready to use it, just reheat the sauce on low heat, until it is warm enough to poor over the cheesecake.