Mini French Toast Cheesecakes
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.
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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. These recipes used white bread (the very finest, most expensive bread available at the time) with the crusts cut off, something a poor, hungry person would be unlikely to do. Which makes sense since it was more the wealthy that could enjoy a breakfast choice such as this.
What Ingredients Do I Need to Make these French Toast Cheesecakes?
For the graham cracker crust you will need:
- graham cracker crumbs
- unsalted butter, melted
Ingredients needed for the Cheesecake Filling:
- 2 – 8oz cream cheese, softened
- sour cream
- pure vanilla extract
- kosher salt
- 2 large eggs
- ground cinnamon
What You Will Need for the Topping
- french toast sticks
- your favorite syrup
Are These Hard to Make?
You have most likely made a graham cracker crust before. But in the event you haven’t I have some easy directions for you to follow.
First, make sure you preheat your oven to 325 degrees and line your cupcake pan with cupcake liners. Using a medium bowl, combine all of your graham cracker crust ingredients. Mix these until combined. Using a tablespoon, scoop the crust into the cupcake liners. Now using a flat bottomed, round cup, press the cup into the crust to make it a firm crust. Then set aside.
Next, it is time to make the cheesecake filling. Be aware you will need to refrigerate the filling so that the filling will cool for a few hours. Using a hand mixer, beat together the sugar and cream cheese until combined and smooth. Now you will beat in the sour cream, ground cinnamon, vanilla, and salt until combined.
Beat in 1 egg at a time until well combined. Scoop 2 1/2 tablespoons of the cheesecake mixture into the crust. Bake in your 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.
For the topping, you will need to follow the directions on the back of the box of the french toast sticks. Once heated, cut into little 1inch squares. Now you will want to pile on the french toast onto the top of the cheesecake. Lastly, drizzle the syrup on top and enjoy!
See the full ingredients/recipe below. You can print it out if you would like.
Mini French Toast Cheesecakes
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cup unsalted butter melted
- 2 – 8 oz cream cheese softened
- ½ cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 tbsp ground cinnamon
- 1 box of french toast sticks
- 1 cup of your favorite syrup
- Graham Cracker Crust
- 1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- 2. Using a medium bowl, combine all ingredients and mix until combined
- 3. Using a tablespoon, scoop the crust into the cupcake liners
- 4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- 5. Set aside
- 1. Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- 2. Beat in the sour cream, ground cinnamon, vanilla, and salt until combined
- 3. Beat in 1 egg at a time until combined
- 4. Scoop 2 ½ tbsp of the cheesecake mixture into the crust
- 5. Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- 6. Allow the cheesecakes to cool for a few hours in the fridge
- 1. Follow the directions on the back of the box of the french toast sticks
- 2. Once heated, cut into little 1inch squares
- 3. Pile on the french toast onto the top of the cheesecake
- 4. Drizzle the syrup
- 5. Enjoy!
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