Applebee S Strawberry Cheesecake Dessert Shooter By Todd Wilbur Recipe

Ingredients for Applebee S Strawberry Cheesecake Dessert Shooter By Todd Wilbur

• 8 ounces (225g) cream cheese, softened
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) sour cream
• Vanilla Extract
• 1/2 cup (60g) graham cracker crumbs
• 2 tablespoons (30g) unsalted butter, melted
• Frozen Sliced Strawberries In Syrup
• whipped cream, for topping (optional)

How to Make Applebee S Strawberry Cheesecake Dessert Shooter By Todd Wilbur

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat together 8 ounces (225g) of softened cream cheese, 2 large eggs, 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) sour cream, and 1 teaspoon vanilla extract until completely smooth and creamy.
3. Pour the cheesecake mixture into a medium saucepan. Cook over medium heat, stirring constantly, for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
4. Pour the thickened cheesecake filling into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
5. While the cheesecake filling chills, prepare the graham cracker crust: Melt 2 tablespoons (30g) unsalted butter. In a small bowl, combine the melted butter with 1/2 cup (60g) graham cracker crumbs.
6. To assemble the shooters, spoon 2 tablespoons of the graham cracker crumb mixture into the bottom of 6 ounce rocks glasses or dessert shooter glasses.
7. Top with 1/3 cup of the chilled cheesecake filling.
8. Spoon 2 tablespoons of strawberry preserves or sliced fresh strawberries and a drizzle of their syrup over the cheesecake filling.
9. Top with whipped cream and garnish with a strawberry slice, if desired.