Friday, October 30, 2015

Savory Cheesecake Skulls

I am not a cheesecake girl. In fact, unless it is packed full of flavor or has a ton of chocolate in it, I usually won't eat more than a tiny sliver. Savory cheesecakes however, that are more of a dip than a dessert, I do like. This recipe was created using random leftover ingredients that I had from my Halloween party. I had many kinds of fresh vegetables left and decided heck with it, put it all in a food processor and see what happens! I also have had this 3D skull pan since last year and needed an excuse to make something, but I am over the sweetness of Halloween and wanted it to be something savory. Best skull Ive had the pleasure of breaking into so far....


8 oz. 1/3 less fat cream cheese, softened
4 green onions, rough chopped
1 orange pepper, rough chopped
1/2 c. fresh cilantro
2 garlic cloves
3 Tbs. liquid egg whites
1 c. shredded reduced fat cheddar cheese
1 sheet puff pastry, thawed

Preheat the oven to 325 degrees. Meanwhile, combine the cream cheese, onion, orange pepper, cilantro, garlic, egg white and cheddar cheese in a food processor. Combine on low until everything is mixed together and there are no large pieces left. If necessary you can stop and scrape down the bowl and just pulse a few times if there is anything that gets stuck towards the top. Set aside.

Spray the 3D mini skull pan with non stick cooking spray (you could use jumbo cupcake tins). Gently flour your work surface and lay the puff pastry sheet out. Cut into 6 equal size rectangles. Using a rolling pin, flatten and stretch each piece out until it is quarter of an inch thick or less. Place in a cavity in the pan and very gently try and push down. Place 1/3 cup of the cream cheese mixture inside (as it cooks, it will press the dough down into the more defined holes). Evenly spread out and fold the dough over the top (shown in picture below).

Bake in the oven for 30-33 minutes. The back will open up slightly, but that is not a concern as to they will be face up. Let cool in the pan for five minutes, then place a wire drying rack on top of the pan, and using both hands on either side (with hot pads...) flip them over so that the cheesecakes are facing upright. Remove the pan and let the cheesecakes cool for at least 5 more minutes before serving.

These are great as is, just using a dip spreader to break into pieces. You could also serve this with crackers and use it as a spread. 

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