Thursday, April 8, 2010

Cindy's Cheesecake Cups

A dear friend told me the other day that she'd never made cheesecake... and I don't blame her.  Spring pans and water baths and all that... it can be daunting.  What most people don't know is that you can make cheesecake without all that fuss.  You just need the right recipe!  Voila!  These are a family favorite.  Dress them up and they're the bell of the ball!

Cindy's Cheesecake Cups
3 8oz packages cream cheese (low fat works well)
3 large eggs
2/3 c sugar (half spenda's ok)
1 T vanilla
1 t lemon zest (optional)
1 box Nilla Wafers
foil muffin liners
1 can pie filling/topping of choice

Beat together eggs, sugar, cream cheese (softened), vanilla and lemon zest.

Line muffin pans with foil liners.  Place 1 Nilla Wafer in bottom of each cup.

Fill 1/2-2/3 full, bake at 350 degrees F for about 20 minutes, until tops are drying, but not cracked.  Remove from oven and cool completely on wire racks (cakes can be frozen at this point).

Serve chilled, topped with pie filling.  Makes about 24.

Pumpkin Cheesecake Cups
3 8oz packages cream cheese
3 large eggs
3/4 c sugar
1 c pumpkin puree (pack pumpkin)
1-1/4 t cinnamon
1/2 t ginger
1/2 t nutmeg

Follow directions above.

Sour Cream Top:
16oz sour cream
1/3 c sugar
1 t vanilla

Mix well, spread over hot cakes and bake additional 5 minutes.  Cool on wire racks, serve chilled.

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