Got this
recipe from my dear friend Jamie! I’ve
had the recipe for a while; I think we did a recipe exchange one
Christmas. However, I’ve never tried it
before. So, this weekend I dusted off my
collection of goodie recipes and found this gem. Gave it a try and we loved them! Exceptionally easy to make – and with baking
only 15 minutes – very little work in the kitchen. The payoff is these incredibly creamy,
delicious and decadent individual cheesecakes.
I can think of several other combinations and ideas for these little
cupcake sized cheesecakes – and I’m sure I’ll share those recipes with you
too! Enjoy!
Ingredients:
12 paper
muffin cup liners
12 Nilla
Vanilla Wafers
12 oz. Cream
Cheese, softenen
2 eggs
¼ cup sugar
1 tsp
vanilla
12 small
Reese’s Peanut Butter Cups
Directions:
Heat oven to
350. Line regular sized muffin tins with
paper baking cups. Place one vanilla
wafer in the bottom of each cup – flat side down.
Beat
softened cream cheese and sugar in a medium bowl until fluffy. (I used my Kitchen Aid for this. Perfect!)
Add the vanilla and beat in one egg at a time.
Fill cups
three-fourths full. Top each with one of
the peanut butter cups.
Bake for 15
minutes. Allow to cool for 15 minutes
and then cover and refrigerate for at least two hours.
Note: as I
type this I’m wondering what it would have been like if I had used full sized
peanut butter cups, instead of the small ones?
Additionally, I did make these the day before I served them at a
party. I just kept them in the fridge
until we were ready to serve. They held
up perfectly.
