These luscious cheesecakes flavored with vanilla and almond extract are sized just right. Garnish with fresh fruit, lemon curd or melted chocolate swirls.
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 12 vanilla wafers
Preparation
- 1. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling 2/3 full.
- 2. Bake in preheated 325°F oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
- 3. Refrigerate 4 hours or overnight. Garnish with desired toppings.
Preparation Time
15 minutes
Cook Time
24 minutes
Refrigeration Time
4 hours
Calories: 210 Total Fat: 14g Cholesterol: 79mg Protien: 4g Carbohydrates: 17g Sodium: 166mg
Serves
Makes 12 servings
Notes, Tips & Suggestions
Variations:
Use 1 teaspoon pure lemon extract in place of almond extract. Use chocolate sandwich cookies in place of the vanilla wafers for the "crust." If you don't have fresh fruit, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.
Source
McCormick
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