CHEESECAKE CUPCAKE RECIPE WITH VANILLA WAFERS RECIPES

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MINI CHEESECAKES WITH VANILLA WAFERS RECIPE | ALLRECIPES



Mini Cheesecakes with Vanilla Wafers Recipe | Allrecipes image

Easy and so good for holidays, weddings, or whatever the occasion!

Provided by Janice Reesman

Categories     Desserts    Cakes    Holiday Cake Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 48 mini cheesecakes

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
  • Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Nutrition Facts : Calories 95.3 calories, CarbohydrateContent 11.8 g, CholesterolContent 18 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 2.5 g, SodiumContent 54.2 mg, SugarContent 3.2 g

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE RECIPE ...



Master Recipe for Rich and Creamy Cheesecake Recipe ... image

Make this creamy, decadent dessert, then add zest with new flavors.

Provided by USA WEEKEND Pam Anderson

Categories     Desserts    Cakes    Cheesecake Recipes    Chocolate Cheesecake Recipes

Total Time 4 hours 35 minutes

Prep Time 25 minutes

Cook Time 1 hours 10 minutes

Yield 1 cheesecake

Number Of Ingredients 10

1 tablespoon softened butter
3 tablespoons crumbs from Famous Chocolate Wafers, graham crackers or ginger snaps, OR
1 (3 ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan
3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
¼ cup heavy cream
¼ cup sour cream
Heavy-duty foil for pan

Steps:

  • Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
  • Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
  • Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
  • Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Nutrition Facts : Calories 346.9 calories, CarbohydrateContent 23.9 g, CholesterolContent 135 mg, FatContent 25.3 g, FiberContent 0.1 g, ProteinContent 6.9 g, SaturatedFatContent 15.3 g, SodiumContent 212.9 mg, SugarContent 17.4 g

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