Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Cheesecake-Easy Mini Cheesecakes




Source of Recipe


rc-Phil


List of Ingredients





1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon McCormick pure vanilla extract
1/4 teaspoon McCormick pure almond extract
12 vanilla wafers or chocolate wafers
Fresh or canned fruit



Recipe



Beat cream cheese until light and fluffy. Gradually beat in sugar, scraping sides of bowl. Add egg and beat well. Mix in extracts. Arrange paper liners in 12 (2 1/2 inch) muffin cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups. Bake in 350 degree oven 25-30 minutes or until edges are lightly browned. Cool and refrigerate overnight. Serve topped with fresh or canned fruit. For a 4th of July variation-Red, White and Blue Cheesecakes-top with strawberries and blueberries. Makes 12 servings.