cheesecake cupcakes with vanilla wafers

Put 1 vanilla wafer in each cup. I even used a heaping teaspoon in each, more than double what the recipe calls for. I read in other reviews that cheese cake cups sink afterwards. Everyone here loved them -- even picky son who never tries anything new. Also as per previous reviewer, I added 1 cup sour cream and 1/4 cup more sugar to the cream cheese mix and got 20 wonderful cups. Back to Mini Cheesecakes with Vanilla Wafers. I do have some comments, though that I hope will help...first when you process the vanilla wafers, which is so easy, it makes a lot, so you will have a lot of extra crumbs. My Mother used to make these mini cheesecakes with one difference; she would drop a whole vanilla wafer in the bottom of the cup cake wrapper; instead of making a crust. When it browns on top? Please see my full. Place one wafer cookie in the bottom of each cupcake paper. Also, my gas oven usually takes less time to cook, so I have to always adjust the cooking times but with this recipe, how do you know if it’s done? Custom Design by How Sweet Designs, This post may contain affiliate links. In a medium bowl, cream together cream cheese and sugar. Topped some with cherries, others with Reese's peanut butter cup cut up and other with cherries garnished with flaked chocolate. Info. I would suggest to use a ratio of 1+ 1/2 filling to base & topping. Made this early yesterday morning for a winter sports banquet last night. After it cooled a bit I put it in the refrigerator to chill. Either way, mine floated to the top. Place one wafer cookie in the bottom of each cupcake paper. Yield: 18 mini cheesecakes. Next time I think I will use a little less than 1/2 cup of sugar. Most people won't think twice about serving basic cornbread when is on the table. Beat cream cheese with a hand-held electric mixer until fluffy. I have used this recipe for the past 25 years it is called "Cheesecake Petites" and it really goes over big at whatever event large or small. Everyone loved them! vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers I’ve used Nilla Wafers … Also I only had one pkg of cream cheese so I had to adjust the ingredients accordingly. Topped 1/2 with 1 T blueberry pie filling and the other 1/2 with 1 T cherry pie filling....blue and red, my kids HS school colors. but i did a grahm cracker base instead by using 1/3 cup grahm cracker crumbs 1 tbs melted butter and 1 tbs sugar. The taste was good though, especially with the "cheesecake" flavored cream cheese. I used regular cups because I couldn't find the mini ones, and cooked it for 10 minutes, but was unsure if they were done or not so I cooked them another 3 minutes. Add granulated sugar and butter extract, beating well. These are absolutely fabulous!!! After reading some of the reviews I changed up some things. I increased the vanilla a little bit, just because I like the flavor of vanilla, and also you will not need the whole can of topping either. When warm, top each with a tablespoon of cherry filling If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place a paper cupcake liner in each of 12 muffin cups. I filled mine about 3/4 full and had to bake them about 30 to 45 minutes total. These were great.I made these for a baby shower and they were the first thing eaten.I wanted 24 instead of 16 so I added 1 cup sour cream and 1/4 cup extra sugar.I also added raspberries on the top with chocolate leaves.A must try..simple and delicious! Add comma separated list of ingredients to include in recipe. In a medium bowl, cream together … Percent Daily Values are based on a 2,000 calorie diet. this link is to an external site that may or may not meet accessibility guidelines. Everyone was calling me "Martha Stewart" and was so impressed by the presentation. After lining the muffin pans with cupcake papers I put tablespoon full of crushed cookies to each muffin pan. it was pretty good! Bake for 15 to 20 minutes or until set. First dessert to disappear!! I used the alluminum cupcake cups because they are sturddier when baking and when transporting the goods! This one was really worth it! I also topped with cherry pie filling. Foil cupcake liners. CHEESECAKE CUPS. Allrecipes is part of the Meredith Food Group. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Bake for 15 minutes at 350 degrees. A party smash hit. 95 calories; protein 1.3g 3% DV; carbohydrates 11.8g 4% DV; fat 4.8g 7% DV; cholesterol 18mg 6% DV; sodium 54.2mg 2% DV. So I crushed 20 wafer cookies and mixed it with 2 tablespoons of melted butter. I left them in the fridge over night, and it became firmer, but still had the terrible texture. For the Filling: I used one pkg of cream cheese added 1/2 cup of sour cream 1/2 cup of white sugar 1 egg and 1/2 teaspoon of vanilla extract. I did not have the small muffin tins so I had to use regular size. Preheat oven to 350 degrees F (175 degrees C). Add eggs, one at a time, beating well after each addition. My 11 year old entered these in our local fair with these modifications and won first place. My choice of filling is strawberry (fresh frozen or pie filling). Bake at 350 degrees F (175 degrees C) for 15 minutes. Pour over wafers in cupcake papers. These are so delicious, you will not be left with any extras! You saved Cheese Cake Cups to your. So if you have time, do the extra work and crush your cookies - it's worth the trouble :D. A+ Recipe!! They turned out BEAUTIFUL! 2 eggs. Make sure you don't overfill the paper baking cups. CHEESECAKE CUPCAKES. Add sugar, egg, and lemon juice to the cream cheese and beat until smooth. Beat cream cheese until smooth and a little fluffy in texture. I made these for Christmas.. and I found that the recipe was quite easy though the instructions said to wait for them to brown.. and they never did... but they were too tough.. if I had known I would have added whipping cream to make them lighter and maybe some lemon juice for extra flavouring. Easy and tasty! I also made them using the plain wafer cookies for the crust as described in the recipe and they just turned slightly chewy ... it kinda felt weird having to chew the crust when the cheesecake itself just melts in your mouth. I used a measuring cup which fit nicely in the muffin pan to press the crushed cookies to the bottom. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. With filling and all I thought it was little too sweet for my taste. Over all they were pretty good though. I had no idea. Well it sinks quite a bit - about 1/2 inch deep which provides you more than enough room for your favorite filling. 8 oz. softened cream cheese (not lite) Vanilla wafers. Awesome! Thankfully I made more than enough and had a (very) few left to take home - yum! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I used butter cookies instead of vanilla wafers - you MUST try this because I believe the butter cookies (store-bought in the tin) made them even more delicious! Ingredients: 6 (choice .. eggs .. sugar .. vanilla .. wafers ...) 6. If you do increase your baking time. Very easy! Your email address will not be published. Place one wafer inside each foil cup and fill half full with batter.

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