This recipe is a family favorite and so easy for the kids to prepare for a party or to take to a pot luck.
EASY MINI CHEESECAKES
In a large bowl mix: 2- 8 oz. packages of cream cheese at room temperature. (I used 1/3 less fat and got fabulous results), 2/3 C sugar, 3 eggs, 1t almond extract until smooth.
Line muffin pans with cupcake liners and place a VANILLA WAFER in each one. This will be the crust for the cakes. Pour the blended ingredients into the cups, filling to the top. (There will be some shrinkage when they are baked and cooled.)
Bake at 350 degrees for 25 minutes. Serve chilled as is , or top with your favorite fillings such as cherries, strawberries, fudge sauce or caramel. Variation: Feel free to add a few tablespoons of pumpkin puree to the batter along with a dash of cinnamon, ginger and cloves for Pumpkin Cheesecakes.