Sunday, May 5, 2013


Whether you are a small family or "empty nesters" like us, this scaled down recipe for mini-butterscotch cheesecakes is a handy one.

I started scaling down full sized dessert recipes because we got tired of eating the same dessert several nights in a row. This recipe (depending on how big you make them) will give you 5 or 6 cupcake sized cheesecakes.

Preheat oven to 325°F and line a cupcake pan with paper liners.

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Mix crust ingredients and divide evenly between 5-6 paper liners (press crumbs down to make flat crust inside paper liners).

1/2 cup butterscotch baking chips
4 ounces regular cream cheese (room temperature)
2 tablespoons sugar
1 eggs slightly beaten (room temperature)
1 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (see note)

Melt butterscotch baking chips (I use my microwave) just until they are melted and smooth, don't overheat. Set aside to cool down a little.

Beat the cream cheese until it is very smooth (1 minute or so?). Beat in the melted (and cooled) butterscotch chips and sugar until well mixed. Add the egg, flour and extracts and beat until smooth, but don't over beat.

Pour the batter over the crust and fill paper liners about 80% full, or almost to the top. When these cheesecakes are done baking, they will look domed, but as they cool, they will lose that "dome".

Bake for 25-30 minutes (my electric oven takes 30 minutes). Of course it will depend on how much you fill up the paper liners and how hot your oven runs. Just bake them until they are set.

Cool in the pan for half hour or so, then put them (still in the pan) in the fridge to chill for a few hours. Remove paper liners before serving.

NOTE: If you don't have rum extract, just double the vanilla.