Philadelphia cream cheese mini cheesecake recipe with nilla wafers

Recipes
Dairy
Cheese

Table of Contents Show

Ingredients
How to make
More Recipes To Make
What can I use instead of Philadelphia cream cheese for cheesecake?
What is the difference between New York cheesecake and Philadelphia cheesecake?
What's the difference between vanilla cheesecake and New York cheesecake?
How do you get mini cheesecakes out of tin?

Mini cheesecakes have never been so easy!

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Ingredients

Crust

12 vanilla wafer cookies

Filling

1/2 cup sugar

2 (8-ounce) packages cream cheese, softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

Garnish

Chocolate curls, if desired

Cut-up fruit, if desired

Powdered sugar, if desired

How to make

STEP 1
Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
STEP 2
Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
STEP 3

Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
STEP 4
Garnish each cheesecake as desired. Store in refrigerator.

Nutrition (1 cheesecake)

250 Calories

17 Fat (g)

85 Cholesterol (mg)

150 Sodium (mg)

20 Carbohydrates (g)

0 Dietary Fiber

5 Protein (g)

More Recipes To Make

I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) We bought an ice cream parlor in March 04 and it's been quite an experience! Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. I, of course, will adhere to the above when rating recipes, too! Thanks and have a great day! My Rating System: ***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. **** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! *** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. ** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. * Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a>

What can I use instead of Philadelphia cream cheese for cheesecake?

10 Best Substitutes for Cream Cheese in Cheesecake.

Homemade Cream Cheese..

Cottage Cheese..

Greek Yogurt..

Mascarpone Cheese..

Ricotta..

Almonds or Cashewnuts Cream Cheese..

Neufchatel..

What is the difference between New York cheesecake and Philadelphia cheesecake?

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

What's the difference between vanilla cheesecake and New York cheesecake?

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

How do you get mini cheesecakes out of tin?

Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out.