|From Make Ahead Meals For Busy Moms|
While cheesecake is not one of my favorite desserts, I do prefer ones made with less cream cheese (any recipe that calls for more than two 8-ounce packages of cream cheese is too dense, in my opinion). I like this recipe because the portion size is small and the amount of cream cheese is reasonable. My favorite topping is canned cherry pie filling, which I am embarrassed to admit because the stuff is mostly goopy filling, but at least as a topping you can limit the amount of filling used (I find three cherries per mini-cheesecake to be the perfect amount). You can also use chocolate vanilla wafers and stir mini-chocolate chips into the batter, then top with cherry pie filling for a black forest version, or leave off the cherries if you want just chocolate. Use your imagination and make this easy recipe suit your own tastes!
12 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
2 eggs, beaten
Line a muffin tin with foil liners. Place a vanilla wafer in each liner. Beat together the next three ingredients. Mix in eggs. Pour over wafers, filling 3/4 full. Bake at 325 degrees for 25 minutes. Cool and remove from the tin. Chill. Top with fresh fruit, pie filling, preserves, nuts, etc. if desired. Serves 12.