Pioneer Woman Christmas Cheesecake Cups Recipes

Steps:

• For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray.
• Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes.
• For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top.
• Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes.
• Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours.
• To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream.
• For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip.
• For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set.
• To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow.

Steps:

• For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
• Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
• Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
• For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
• Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
• To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.

Steps:

• For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
• For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
• To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
• Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
• For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
• Before serving, top each cheesecake cup with peach salsa and garnish with mint.

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

Steps:

• For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes.
• For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes.
• For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor.
• Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired.