Wednesday, April 14, 2010

Banana Caramel Cheesecakes

These little muffin tin goodies are delicious! But there is one set back. For easy eating I would recommend baking these in ramekins or small custard cups because they stuck to the paper wrappers! But this did not stop me from getting the stubborn cheesecake off of the paper! These are truly delicious. The icing is going to taste amazing on any kind of cupcake, I can't wait to try it!

Vanilla Wafers
3/4 cup sugar
16 oz cream cheese
1 TBSP lemon juice
2 eggs
1 tsp vanilla

Blend cream cheese and sugar. Add eggs, lemon, vanilla, blend until smooth. Place a wafer at the bottom of each tin/ramekin. Fill 2/3 full with cream cheese mixture. Bake at 350 for 15 minutes.

Caramel Frosting:
3/4 cups butter, softened
1 1/2 Tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup dulce de leche/caramel

Cream together softened butter and powdered sugar. Add heavy cream and vanilla until smooth and no lumps appear. Add the dulce de leche and beat to incorporate. Frost away!

Assemble: Bake cheesecakes and then let cool. Top with bananas and caramel frosting! And then eat before everyone else figures out how good they are!!

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