Makes 12 servings.
Prep Time: 15 minutes
Cook Time: 24 minutes
Refrigerate: 4 hours
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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