Cheesecake cupcakes

6 servings

Ingredients

Quantity Ingredient
8 ounces Cream cheese, softened
2 Eggs
¾ cup Sugar
1 tablespoon Lemon juice
1 teaspoon Vanilla
18 To 24 vanilla wafers
1 cup Sour cream
2 tablespoons Sugar
1 teaspoon Vanilla

Directions

Whip together the cream cheese and ¾ cup sugar. Add the eggs, lemon juice and vanilla. Using foil liners only in muffin tin (don't use paper or paper inserts!), put 1 vanilla wafer in bottom of each liner. Put in 2 Tbsp. of cream cheese mixture on top of wafer in each liner. Bake in preheated 350 degree oven for 15-20 minutes. Center will sink a little when taken out of oven.

Meanwhile, blend together sour cream, 2 Tbsp. sugar and 1 tsp.

vanilla in a bowl. Top baked "cupcakes" with this sour cream blend.

Or, instead of using the sour cream blend, can top with cherry pie filling, other types of filling or grated chocolate. Refrigerate.

Note: My "cupcakes" actually needed to bake about 30 minutes. I doubled this recipe and came out with exactly 36 cupcakes. I used one can of blueberry pie filling and the sour cream recipe above as is. But, on the cupcakes I used the sour cream on, after letting them cool for 15 minutes, I put the sour cream on and popped them back in the oven for 5 minutes. The ones I used the fruit on, I let them cool for 15 minutes before topping them. - Debbie Makes: 18 From: Jean Paluso Posted by: Debbie Carlson

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