Dessert: Tiny Cheesecakes

My mother has made these tiny cheesecakes for years and it was a recipe I learned to make in high school to bring to holiday parties. When I asked a cousin for a recipe that was a derivative from this one, it had my mother's name on it. These are quick and easy and are always a favorite at holiday parties.

Not quite right Tiny Cheesecakes

This is what I'm talking about - creamy cheesecakes, perfectly done! (These are are out of the oven, not yet chilled.)

Cherry Pie Filling is a great topping for these.

Ingredients:
1 lb cream cheese
1 teaspoon vanilla
2 eggs
3/4 cup sugar
24 vanilla wafers
cupcake liners, preferably foil

Directions:

1. Combine cream cheese, vanilla, eggs, and sugar and beat until mixture is smooth. 
2. Place vanilla wafers inside foil cupcake liners and fill with mixture about half-full. 
3. Bake at 375 degrees for 10-15 min. 
4. Let chill at least 30 minutes. Keep refrigerated until ready to serve and top with cherry, blueberry, or pineapple pie filling or whipped topping. 

Other Details:

• Serves 24 
• Can be frozen 
• 125 Calories per cake (no topping)
• Brands do seem to matter. I've never had troubles with Philadelphia Cream Cheese, but have had less good cakes with off-brands and natural food mart available brands. The Trader Joe's vanilla wafers are fabulous, but Nilla wafers are fine (they just don't cover the entire foot of the cake.)
• My first photo was taken of slightly burnt, bad cream cheese brand cheesecakes topped with whipped topping. They were edible, but not something I would serve. The second photo is the creamy cheesecake photo, as they should be.
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