Thank you to the wonderful blog, Cooking for Engineers, for this tempting CHEESECAKE CUPCAKE recipe.To make a dozen cheesecakes, gather up one pound (455 g) cream cheese, 2 large eggs, 1 teaspoon pure vanilla extract, and 1/2 cup (100g) granulated sugar, and a dozen vanilla wafers for the bottom "crust". The cheesecakes can be topped with whatever you like - maraschino cherries, streusel, Hershey's kisses, mandarin orange slices...
Someone suggested using a shortbread cookie, or a Girl Scout chocolate mint cookie (oooooh, it's been years since I've had one of those!).
Read his recipe HERE, but I've included a abridged version in this blog as well.
Preheat oven to 350F or 175C
Place cream cheese, sugar, eggs, and vanilla extract in a mixing bowl and beat until creamy.
Place baking cups/muffin liners in cupcake pan
Place a vanilla wafer (or other favorite cookie) in the bottom of each baking cup
Fill each baking cup about 3/4 full of cheesecake mixture
Add optional topping
Bake for approximately 15 minutes
Cool on a wire rack, then refrigerate (if there's any left!)
Enjoy!
