OH NO! The Brownie Pan makes Cheesecakes!!! Individual Pretzel Cheesecakes: About 20 Bavarian Pretzels or 40 mini twist pretzels 1/2 cup Butter (melted) 2 – 8 oz. packages of cream cheese 3/4 cups white granulated sugar 1/2 cup milk 2 eggs 1 cup Sour Cream 1 T. vanilla extract 2T flour Preheat the oven to 350 degrees. Grease muffin tins – this recipe will make 24 muffin- sized cheesecakes. You can grind up the pretzels to a graham cracker crust consistency if you like. I chose to leave them a little chunky because I wanted to be able to really bit into the pretzels. Mix the pretzel mixture with the melted butter. Stir to coat evenly. Layer some of the pretzel mixture in the bottom of the greased muffin tins. You can also use paper muffin cups if you want to have them more like a cupcake or if you need to store them for a while. Set aside. Next, you will be making the cheesecake filling. In a mixer, blend together the cream cheese and sugar until smooth. Go ahead and add the remaining ingredients making sure they are all well blended until smooth. Pour into each muffin tin on top of the pretzel crust. Time to pop them into the oven for approximately 20 – 25 minutes. Allow to cool completely and then run a sharp knife around the edges to get the cheesecake out of the pan. Chill before serving. These are the perfect mini dessert—creamy cheesecake with a pretzel crust. The pretzel crust is NOT crunchy like a regular pretzel. Because it is mixed with the butter and cooked, it comes out kind of nutty and chewy.
Posted on: Sat, 17 Aug 2013 19:00:01 +0000
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