These are a quick and easy dessert, and even better they taste great. I’ve been making them for years now and everyone loves them. If you’ve checked out my other recipes you know that I prefer simple and quick recipes. Every once in while I vary the Mini Cheesecake recipe or add a twist to them. This year I made Sher’s Pumpkin Butter and served it with the Mini Cheesecakes and that was a hit too. This recipe makes twelve standard muffin sized cheesecakes.
16 oz of softened cream cheese
1/2 cup of sugar, I usually use Splenda
1 teaspoon of vanilla extract
2 large eggs
1) Line a standard muffin tin with twelve foil liners and preheat the oven to 325 degrees.
2) Mix cream cheese, vanilla, and sugar on medium speed with an electric mixer until well blended.
3) Add eggs and mix well.
4) Pour cream cheese mixture into the muffin tins filling them 3/4 of the way. Bake at 325 degrees for 25 minutes.
5) Ovens do vary so test to be sure they are completely cooked. Once they cool, refrigerate until serving. The tops crack but that can be covered up with a topping if you like.
Serve these plain, with a topping, or with Sher’s Pumpkin Butter. Pumpkin butter is a perfect addition this time of year. The pumpkin butter recipe can be found at Sher’s Creative Space. Promptly refrigerate all leftovers.