Lord Jubjub wrote:

> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?

I was very satisfied with this rather interesting combination. Cheesecake
in a brownie cup. Not exactly a crust, but maybe it's of interest.
You can switch the cheesecake mixture with own.

Mrs. Field's Cheesecake Brownie Cups

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Cupcakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CREAM CHEESE ===
3 tablespoons butter -- softened
2 packages cream cheese - (3 oz ea) -- softened
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
=== BROWNIES ===
2 cups sugar
1 1/4 cups flour
1/4 teaspoon salt
6 tablespoons cocoa
4 eggs -- beaten
3/4 cup vegetable oil
1 teaspoon vanilla
Cupcake cups

Cream Cheese: Mix all ingredients and blend well, set aside.

Brownies: Mix all ingredients together until smooth. Reserve 1/2 cup
of brownie batter for topping cream cheese mixture. Fill cupcake cups
1/2 full, spoon cream cheese mixture on top of the brownie batter
until the cupcake cup is 3/4 full. Top with a scant teaspoon of
brownie batter. Place in a preheated 350 degree oven between 20
to 25 minutes until done.

This recipe yields about 1 dozen cupcakes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com