|11x16 photo canvas in the center|
Here is the first thing I am making, mini s'mores cheesecakes. I got the idea from the Kraft site. I however did not have the marshmallow fluff I discovered when I tried to make the cheesecakes. So if you can, buy the jarred. It will save you some time. I also used mini cupcake tins. Save yourself some time also by buying mini cupcake wrappers.
1 cup sugar
1/2 cup water
a candy thermometer
3 egg whites
1/2 tsp. cream of tartar
1 TBSP vanilla
Mix the water and the sugar and bring to a boil with the candy thermometer in it. The temp. needs to get up to 240 degrees (the soft ball stage) Give it a stir to make sure the sugar is dissolved.
In a clean glass bowl, whip the egg whites with an electric blender and add the cream of tartar. Beat until you have soft peaks. Once the sugar comes to temperature, add to the side of the egg whites while continuing to mix. Add the vanilla and beat for 4 minutes. The hot sugar will kill any bacteria. You can use the marshmallow fluff in any recipe calling for jarred marshmallows.
3/4 cup gram crackers crushed
1/4 cup butter
1 TBSP sugar
1/2 cup crushed pecans
Heat the butter in the microwave for 45 secs. Add to the graham crackers, pecan, and sugar. Use a tea spoon to press into the bottom of each muffin tin. Set aside.
The Cream Cheese Part
1 pkg. cream cheese softened
Hershey chocolate syrup
1 jar marshmallow fluff or make your own
1/2 cup marshmallows
Combine the cream cheese and marshmallow fluff. Spoon over the crusts. top with chocolate chips and a few marshmallows. Remove from the tins and freeze until ready to serve. Top with Hershey syrup and enjoy!
Yield; 24 mini cheese cakes
Note: I also used a tea spoon to pop the cheese cakes out of the tin.
Update; My party was a lot of fun. We ate pulled pork sandwiches on dinner rolls with baked beans. For dessert I had a hot chocolate station. I heated up the milk in a crock pot. I had a ladle, hot chocolate packets, and marshmallows waiting. It was perfect to get into the holiday mood.