1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1 tsp Pure Vanilla Extract
1/4 tsp Pure Almond Extract
8 drops red food coloring (optional) I will not be adding
12 vanilla wafers or chocolate wafers
Melted Chocolate (optional)
Fresh fruit or my fav, CARAMEL
Directions:
1. Preheat oven to 350 F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color, beat well.
2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cream cheese mixture among cups.
3. Bake 25 to 30 minutes or until edges are lightly browned. Refrigerate 4 hours to overnight.
4. Remove paper liners and place cheesecake on plate. Using a knife, dipped in hot water, smooth out sides of cakes. Drizzle with chocolate and top with berries or CARAMEL.
1/3 cup sugar
1 egg
1 tsp Pure Vanilla Extract
1/4 tsp Pure Almond Extract
8 drops red food coloring (optional) I will not be adding
12 vanilla wafers or chocolate wafers
Melted Chocolate (optional)
Fresh fruit or my fav, CARAMEL
Directions:
1. Preheat oven to 350 F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color, beat well.
2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cream cheese mixture among cups.
3. Bake 25 to 30 minutes or until edges are lightly browned. Refrigerate 4 hours to overnight.
4. Remove paper liners and place cheesecake on plate. Using a knife, dipped in hot water, smooth out sides of cakes. Drizzle with chocolate and top with berries or CARAMEL.
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