Sunday, August 6, 2023

Golden Girls Birthday Cheesecake Squares

For Mom's 80th birthday, we had a fun celebration. Joe and Holly hosted, and so many cousins were able to attend. The weather cooperated so we were able to spend time outside while catching up with the extended family. Of course that was an amazing birthday cake that John and Laura brought. So I thought these cheesecake bites would be a nice compliment to the dessert table.

This recipe comes from the Golden Girls Cookbook. MDS and I recently completed our rewatch of the Golden Girls, so we have been testing out their cheesecakes. The recipe explains that it comes from one of Blanche's 40th birthday celebrations. I think an 80th birthday is an even better reason to celebrate. The original recipe called for making these 2x2 inch squares, but I made them smaller so that it would be just a small taste of cheesecake among the various desserts and birthday cake available. 

Golden Girls Birthday Cheesecake Squares 

Crust

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 8 Tbsp. butter, melted
Batter
  • 1 egg plus 1 egg yolk
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 4 tsp. vanilla
  • 1 pound cream cheese, softened
  • 1/3 cup sugar
  • 4 Tbsp butter, softened
  • 2 tsp. cornstarch
  • 1/4 tsp. salt
  • 4 Tbsp. sprinkles
Preheat oven to 350. Mix the crushed graham crackers, sugar, and melted butter. Line a 8x8 inch square pan with parchment paper. Press the crust into the pan. Bake the crust for 10 minutes and cool while making the batter. Lower the oven temperature to 325.

To make the batter, stir together the egg and yolk, sour cream, milk, and vanilla in a small bowl. Using a mixer,  beat the cream cheese, sugar, butter, corn starch, and salt until creamy and lump-free. Beat in the egg mixture until well-blended. Stir in 3 tablespoons of the sprinkles. Scrape the batter into the pan. Sprinkle the remaining 1 tablespoon of sprinkles over the top. Bake for about 25 minutes. Turn the oven off and leave the cake in the oven with the door open for an hour. Chill the cake in the refrigerator overnight. Enjoy!

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