There is nothing better for a girl (or guy) who like to bake than the holiday season. Every holiday, whenever the big meal isn’t at my house, I bring a dessert because I just LOVE to bake. I mean love. I try out all sorts of yummy recipes to find the one that is “just perfect” to bring to each holiday meal.

I start early. This year I started at the beginning of November and I made so many different pies, cakes and tarts that I can’t even remember them all.

So what was the big winner this Thanksgiving, you ask? It was this piece of deliciousness:

Mini Chocolate Cheesecakes!

To make these, you need a 12 count mini cheesecake pan. You can get them on Amazon. This is the one I have: Chicago Metallic Mini Cheesecake Pan 12 Cavity, 13.90-Inch by 10.60-Inch (2-Inch by 1.6-Inch Cavities)

I know you want the recipe for this so here it is:

12 Mini Chocolate Cheesecakes

To make the Cheesecakes
• 8 double stuff Oreos
• 2 chocolate graham crackers
• 2 Tablespoons butter
• 1 1/2 blocks cream cheese (12 ounces) room temperature
• 1/3 heaping cup sugar
• 2 eggs room temperature
• 1/2 teaspoon vanilla
• 1/2 Tablespoon flour
• 4 oz Good Quality semisweet chocolate from a block chopped in small slivers and chunks.
• 1 oz Good Quality dark chocolate from a bock chopped in small slivers and chunks.
1. Preheat oven to 375.
2. Grind up the Oreos and graham crackers in a food processor. Add melted butter.
3. Press 1 heaping Tablespoon full into each mini cheesecake slot in the pan. Use the tablespoon to press it down. Bake for 4 minutes.
4. While the crust bakes, melt the chocolate in a heat proof pan over simmering water on the stovetop. Set aside to cool.
5. Beat Cream cheese for 3 minutes.
6. Add in sugar, vanilla and flour and beat for 2 minutes.
7. Beat in eggs one at a time until just blended.
8. Blend in melted and cooled chocolate. (It can be warm but should not be hot)
9. Pour into the mini cheesecakes.
10. Bake for 12 minutes at 375. (NOTE – When you pull them out of the oven they will be puffed up and look almost cake-like on top. This is OK.)
11. Cool in the cheesecake pan for 15 minutes. Pop them out from the bottom and cool on a wire rack for 15 -20 minutes. Then refrigerate for at least 6 hours, preferably overnight before putting on the Ganache.

To make the Bittersweet Ganache (recipe is from “Baking – From My Home to Yours” by Doris Greenspan)
• 2 ounces Good Quality bittersweet chocolate from a block (I used 72% Dark Chocolate) chopped in very small slivers and chunks.
• 1/4 cup + 1 Tablespoon heavy cream
• 1 Tablespoon unsalted butter room temperature, cut into 4 small pieces.

1. Put the chopped chocolate in a heat-proof bowl.
2. Bring the cream to a boil in a small saucepan and then pour it over the chocolate.
3. Allow it to sit for 30 seconds.
4. With a whisk or small spoon, working form the center of the bow, slowly stir together in small, ever-widening circles until it is smooth and shiny.
5. Stir in the butter piece by piece, until just blended. (Do not over stir or it will start to fall apart!)
6. Spoon it onto the completely cooled cheesecakes, and using the back of the spoon spill it over the sides of the cheesecakes.
7. Allow them to cool and harden at room temperature for a half hour.
8. Put back in the fridge.

Click here and print out this recipe from my Pies, Cakes, and Tarts page.