Monday, March 21, 2011

Mini Cheesecakes

I made these for my husbands holiday party this year and as far as I know everyone liked them.  Its always a good sign when no leftovers are brought home.  A little time consuming but easy to pull together.
  • 3 8 oz packages cream cheese
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 8 oz sour cream
  • 1 can cherry pie filling
  • nilla wafers
Directions: Preheat oven to 350 degrees and line cupcake pans with paper liners.  In large bowl cream together cream cheese, 1 cup sugar.  Add in the eggs one at a time then add vanilla.  In a ziploc bag add about 30 nilla wafers and crumble them.  Add the nilla crumbs to a small bowl and add 2 tablespoons melted butter and mix together with a fork until it becomes a crumble.  Cover the bottom of each cupcake pan with crumble and flatten to form a crust.  ( my melon baller seemed to work the best for this)  Then fill each cupcake tin about 3/4 way full with cream cheese batter.  Bake in oven for 30 minutes.  While cupcakes are baking in a small bowl add 1 cup sugar, 8 oz sour cream, and 1 teaspoon vanilla together for topping.   Let cupcakes cool about 5 minutes and the centers will drop down a little and add the topping to each cupcake and bake for 5 more minutes.  Cool cupcakes completely then add cherry pie filling to the top of each.  Serve cold and enjoy.
Cookers Note:  You can use low fat cream cheese and sour cream for a lighter version.  Also you can substitute the pie filling to any kind you prefer.  I also think they would taste fantastic with mandarin oranges or pineapple.

No comments:

Post a Comment