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Easy Mini Cheesecakes
(5 Reviews) |  Rate this Recipe   |  See Reviews

These luscious cheesecakes are gently flavored with Vanilla and Almond Extract. Sized just right, they can be garnished with fresh or canned fruit topping.

Makes 12 servings.

Prep Time: 15 minutes

Cook Time: 24 minutes

Refrigerate: 4 hours

INGREDIENTS

2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Almond Extract
12 vanilla wafers or chocolate wafers
Fresh or canned fruit

DIRECTIONS

1. Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.

3. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack.

4. Refrigerate 4 hours or overnight. Serve topped with fresh or canned fruit.

Tips

4th of July Cheesecakes: Top cheesecakes with strawberries and blueberries.

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