Easy Mini Cheesecakes

I’m sure lots of people have made this recipe or a similar one, but I hadn’t until I saw this one from "Land O Lakes Best Loved Recipes".  The only problem I had was the size of the vanilla wafers…were they big enough to fill the bottom of a muffin cup at one time?  They aren’t now – at least not the famous brand.  I actually checked the box to make sure I hadn’t purchased some kind of mini wafers.  However, even though they didn’t completely cover the bottom of the cupcake liner, they worked, and the cheesecakes were delicious!  Don’t overbake – they will set up after removal from the oven.                       
Easy Mini Cheesecakes
  12        Vanilla Wafers
     ½     cup  Sugar
  16       ounces  Cream Cheese -- softened
  2         large  Eggs
  1         teaspoon  Vanilla Extract
  1         cup  Sour Cream
  2         tablespoons  Sugar
  1         teaspoon  Vanilla Extract
             Chocolate Curls
             Powdered Sugar
Heat oven to 325°.  Line regular muffin pan with foil cupcake liners; place one cookie in each liner.
Filling:  In a larger mixer bowl, combine sugar, cream cheese, eggs and vanilla extract.  Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).  Pour over each cookie, filling cup 3/4 full.  Bake for 30 minutes.
Topping:  Meanwhile, in small bowl stir together sour cream, sugar, and vanilla extract.  Spoon 1 tablespoon sour cream mixture onto each hot cheesecake.  Continue baking 8-10 minutes or until set.  Cool; remove from pan.  Cover; refrigerate until firm, (1-2 hours).
To serve, garnish with chocolate curls or fruit and powdered sugar.
Makes 12 cakes
Per Serving: 256 Calories; 19g Fat (66.7% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 152mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

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