Thursday, August 15, 2013

Mini Baked Cheesecakes with Gina's Jam

I am finally back to Blogging, I hope.  Life gives us twists and turns, when we least expect them. 2013 has a been a year like that for Scott and I.  As you remember. or didn't know, Scott had been diagnosed with a tumor on his Pituitary Gland in April. Leading up to the surgery in Mid-June , we had to find a surgeon, hospital, and undergo pre-op tests and appointments in Chicago, all very stressful.  The surgery went well, the tumor was benign,, and he had to recuperate for a month. We were dealing with symptoms that we didn't know about and weekly visits to the Drs. to check on his progress.  I thought that once Scott was fully recovered, and back to work, that I would have time to blog.  No such Luck!

Scott decided that he wanted to retire and put the house on the market, and move. As if I hadn't had enough stress in the previous months due to Scott's medical issues, moving might put me over the edge. Then, when we almost had the had the house ready to put on the market, he changed his mind again, and decided that he didn't want to retire, now.  I am very happy with this decision not to move now.  I am looking forward to a "quiet" Fall.  Wish me luck on that one, lol.

To celebrate that we weren't moving, and  in honor of my dear friend Gina's birthday, August 14th,  I made Mini Baked Cheesecakes with Apricot Cardamon Thyme Jam and Strawberry Basil Jam, that my dear friend Gina@SPCookieQueen had sent to Scott. thank you so much for all of the delicious Jams, which we are still enjoying. These little babies were so good, and I topped each one with a ripe Blueberry.  Too bad that I couldn't send any of these little cheesecakes to Gina, but they wouldn't survive the trip.  Don't worry if you don't have any of Gina's Jam for these little darlings, you can use any jam you have, or just cook down any fresh fruit of your choice till "jammy" and top with that, or even a white or chocolate ganache would be nice.  Any way you decide to top these little cheesecakes, they will be gone in a flash, and who doesn't like mini desserts.
 Mini Baked Cheesecakes with Jam adapted from That Skinny Chick Can Bake

6 graham cracker sheets 12 squares, processed into fine crumbs
1/4 cup butter, melted
1 tablespoon sugar
1 package, 8 ounces, cream cheese, at room temperature
1/4 cup sugar
1/2 tablespoon dark rum or liqueur, optional
1/2 teaspoon vanilla
1 egg, at room temperature

 Preheat oven to 325º.  Line mini-muffin tins with paper liners (will make approximately 24).

Combine graham cracker crumbs, butter and sugar.    Spoon about 1 teaspoon into the bottom of each muffin tin opening pressing down with end of wooden handle.  Set aside.

 With paddle attachment of electric mixer, mix cream cheese for about 30 seconds.  Scrape down sides.  Add sugar and process for about 30 seconds.  Scrape down sides.  Add vanilla and rum, and mix for 30 seconds again.  Add egg, mixing just till incorporated.

Spoon about a tablespoon of filling on top of graham cracker crust.  Bake about 12-15 minutes, till puffy, but not browned.  Cool, then refrigerate or freeze well covered.

To serve, top each with some jam, fruit of your choice, or white or chocolate ganache.  The paper wrappers can be removed, when the cheesecakes are frozen.

l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #80
 Stop by and say Hi to Brandie! 



  1. Becky, it's terrific to have you back in the kitchen! Though the events of recent months were trying times for you & yours, you've navigated them with grace. Your adaptation of Liz's recipe along with Gina's glorious jams are an ideal treat to mark your return.

    1. Brooks,
      Thank you for your sweet words. I appreciate them so much. It is because of dear friends like you that I blog:) I was so pleased to used Gina's jams, and Lizzy's recipe

  2. So glad you are able to enjoy a little bit of your time again. I know you have been under too much stress and I'm glad if I could help out in any little way. I'm looking forward to a quiet fall too, let's have a cheesecake toast to that. One of these days I'm going to just show up on your doorstep and invite myself in for one of your tasty treats. Thanks again for the cookies and bread we have been enjoying them. So glad you don't have to go through the stress of moving yet. I missed seeing your posts.

    1. Gina,
      I'll definitely have a cheesecake toast and eat jam to a "quiet" Fall. I know that you need one, as much as I do. I'd better start baking, my freezer inventory is down.

  3. Brooks,
    Thank you for your sweet words. They are greatly appreciated, and I'm so glad to get back to friends like you:)

  4. I hope life is MUCH calmer for you now, Becky. I'm glad you're staying put for the time being. And what a sweet gift from Gina...her jams are extraordinary! Perfect topping on your yummy cheesecakes. Welcome back!!!

  5. Lizzy,
    Things are much calmer now, Thank goodness. I might even have time to bake:) Gina's Jam was the perfect topping to your incredible mini cheesecakes. I'm glad to be back.

  6. Becky, it's great to see you back and I hope things have calmed down for you. Glad you're not having to deal with the stress of moving. Your cheesecakes look and sound delicious with Gina's jam. Do you believe what a cool summer it has been, and now it's warming up just when the kids return to school!

    1. Pam,
      Things are much calmer ,now, Thank goodness. It's good to be back. I'm glad that it's been a cool summer. The little cheesecakes were so good, especially with Gina's jam.


Print friendly