Friday, July 9, 2010

Mini Cheesecake Cups

Mini Cheesecake Cups
From: Taste of Home Annual Recipes 2001 page 180

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 tsp salt
5 eggs
1/4 cup confectioner's sugar
1 cup (8 oz) sour cream
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts (we put blueberries on ours)

IN large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla, and salt. Mix well. Add eggs, one at a time, beating well after each addition. Spoon into paper lined miniature muffin cups, 2 TBS in each. Bake at 325 for 20-25 minutes or until set. Cool completely. Combine confectioner's sugar and sour cream, spread over cheesecakes. Decorage with fruit and/or nuts. Chill for at least 1 hour. Store in the fridge. Yield: 4 dozen

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