Mini French Toast Cheesecakes

12 cakes
1 Hours 4 Minutes

Have you ever had French toast cheesecakes? There are so many different variations of cheesecakes. Just when I have thought I heard them all, I find a new one. French toast is one of my favorite breakfasts, especially when we go out to have it. It is something about not making it? Maybe that is the key to enjoying french toast when you go out versus making it for yourself at home.


Who Made the First French Toast?

First off, French toast is not French at all. This delicious breakfast item was created by medieval European cooks who needed to use every bit of food they could find to feed their families. They knew old, stale bread (French term *pain perdu* literally means *lost bread*) could be revived when moistened and heated.


Most cooks would have added eggs for extra moisture and protein. Medieval recipes for “french toast” also suggest this meal was enjoyed by the wealthy. Which makes sense to me as it always has seemed it was more expensive in restaurants. Cookbooks at this time were written by and for the wealthy.

French Toast Individual Cheesecakes
French Toast Individual Cheesecakes
French Toast Individual Cheesecakes

Mini French Toast Cheesecakes

Recipe details

  • 12 cakes
  • Prep time: 25 Minutes|Cook time: 17-22 Minutes|Total time: 1 Hours 4 Minutes

Ingredients

Graham Cracker Crust

Cheesecake Filling

Topping

Instructions

Graham Cracker Crust

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
Using a medium bowl, combine all ingredients and mix until combined
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed round cup, press the cup into the crust to make a firm crust
Set aside

Cheesecake Filling

Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
Beat in the sour cream, ground cinnamon, vanilla, and salt until combined
Beat in 1 egg at a time until combined
Scoop 2 ½ tbsp of the cheesecake mixture into the crust
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
Allow the cheesecakes to cool for a few hours in the fridge

Topping

Follow the directions on the back of the box of the french toast sticks
Once heated, cut into little 1inch squares
Pile on the french toast onto the top of the cheesecake
Drizzle the syrup
Enjoy!

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Becky Willis

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