OH AND LET’S NOT FORGET THIS IMPORTANT TIP – whatever you do, please, please, please make sure your cream cheese and eggs are at room temperature! Ha! Laughing but serious, I learned this the hard way when I made them for the first time in college away from home and they did NOT turn out like I was eagerly anticipating! So learn from my mistakes and ALWAYS make sure your ingredients are room temperature. K? Great! Enjoy, Friends!
Ingredients
-
Two 8 ounce packages of cream cheese, softened
-
2/3 cup of sugar
-
1/2 tsp almond extract
-
3 eggs, at room temperature
-
12 Nilla Wafer Cookies
Cheesecake Topping
-
1 cup sour cream
-
3 tbsp sugar
-
1 tsp vanilla
-
1 can of cherry pie filling
Instructions
-
Preheat oven roll 350F degrees
-
Line muffin tin and place one Nilla wafer cookie at the bottom of each muffin tin
-
Beat together all remaining cheesecake filling ingredients until fluffy – cream cheese, sugar, almond extract, and adding one egg at a time until well combined
-
Pour the filling mixture into muffin tins and bake for about 25-30 mins
-
While the cheesecakes are baking, stir together topping ingredients of sour cream, sugar and vanilla
-
Once cheesecakes are done baking (should be slightly brown on top, when you take them out they should start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes
-
Let cool and top them with cherry pie filling
-
Chill in refrigerator for a few hours before serving
What did you think?