"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Miniature Cheesecakes Recipe

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This recipe for Miniature Cheesecakes, by , is from Betty's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Connie Shannon
Category:
Category:
Ingredients:  
Ingredients:  
3 8 oz pkg cream cheese
1 ½ tsp vanilla
1 c sugar
5 eggs

Topping
1 ½ c sour cream
¼ c + 2 tbsp sugar
½ tsp vanilla
Directions:
Directions:
Mix first four ingredients and beat with mixer 5 minutes. Fill cupcake papers 2/3 full. Bake 25 minutes at 300°. Beat topping ingredients in small bowl. Put on top of cakes. Bake for 10 minutes with oven OFF. Top with fruit or whipped topping.

Cakes freeze well.
Personal Notes:
Personal Notes:
Cakes freeze well.

 

 

 

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