Since the holidays will be here before we know it, I have been going through my magazines looking for great “new” desserts to offer our guests. I found a recipe for Easy Mini Cheesecakes from McCormick.
Easy Mini Cheesecakes
You will need:
- 2 – 8 oz. packages of softened cream cheese
- 2/3 Cup sugar
- 2 teaspoons McCormick Pure Vanilla extract
- 2 eggs
- 1/2 teaspoon McCormick Pure Almond Extract
- 12 full size vanilla wafers
- 12 muffin cups for your cupcake / muffin pan
Preheat your oven to 325 degrees. Mix the sugar and cream cheese together with a mixer on medium speed in a large bowl until light and fluffy. Add your extractions and eggs and beat well. Place your full size cupcake liners in your full size cupcake pan and place one vanilla wafer in the bottom of each. Using a spoon, place the batter into each cupcake liner until it is 2/3 full.
Bake these in your oven 22 to 24 minutes or until the edges of your cheesecakes are lightly browned. It is great to cool these down on a wire rack. These cheesecakes will draw in smaller after they have cooled.
Once they are cool, place these in the fridge for at least 4 hours, or just leave them overnight. Get creative and top these mini cheesecakes with anything from cherry pie filling, to fresh fruit, melted chocolate, lemon curd, or confectioners’sugar.
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