Quick Cheesecake tarts

First things first. I'm having a horrendous time with blogger lately. I cannot get the Compose screen to let me type anything. I'm doing it all in the html screen and I'm not able to format there. I'm using IE 8. So apologies. For tonight's Golden Ears Writers group, I had promised mini cheesecakes. But to do them properly, I need two hours. There's parchment paper involved and the special pans and the crust to be made, yatta yatta ya..... I know, right. 20 frozen tart shells on cookie sheet baked for 12 minutes at 375 degrees. 500 grams of Island Farms Cream cheese, 2 tablespoons of roasted pecan syrup, 1 tsp granulated white sugar, 1 egg, Beat on low speed for 2 minutes. Take tart shells out and drop teaspoons of cream cheese into tart shells. Take 1 1/2 cup frozen blueberries and 4 tbsps of granulated white sugar and microwave for 2.5 minutes at 70% power. Stir several times during this time. Put a spoonful on each cream cheese filled tart. Bake at 375 for 20 minutes. Sprinkle with cinnamon and sugar. Let cool.

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Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE : I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...

Double Chocolate Marble Cheesecake

Crust: 1/4 cup Graham crumbs 3/4 cup Oreo Chocolate cookie crumbs 1/2 cup pecans, ground 1/3 cup butter, melted Filling: 3 packages cream cheese, at room temperature 3 tbsp sugar 3 eggs, at room temperature 1 tsp vanilla 1 cup sour cream 2 tbsp all purpose flour 4 squares Bakers white chocolate 2 squares Bakers dark chocolate 1 tbsp butter 1 tbsp cocoa powder 1. Preheat oven to 350F. 2. Combine the nuts, crumbs and melted butter. Press evenly onto the bottom of one 9" spring form pan. Bake for 5-8 min. Set aside to cool. 3. Melt both chocolates over a double boiler and set aside. The dark chocolate may be quite stiff and can be softened by adding the tablespoon of butter to the chocolate just before removing from the double boiler. 4. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Add vanilla and sour cream and beat until blended. 5. Take 1/3 of the mixture to a separate bowl, add dark chocolate and cocoa powder and mix it in. Beat in 1 egg j...

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