i posted pictures of these before but forgot to share the recipe. i made adjustments to the crust and topping (gingersnap cookies) for a more fall feel, but the basic recipe is the same.
3 (8 oz.) packages cream cheese
1 c. sugar
4 eggs
1 1/2 T. lemon juice
2 t. vanilla
cookie wafers (nillas, oreos, this time i used a gingersnap - gluten free for a co-worker)
(could garnish with cherries or fruit if made with a nilla wafer or something like that)
beat all but wafers and chosen garnish until well-blended. line cupcake pans with foil-lined cupcake papers. place a wafer in bottom of each. fill with cream cheese mixture 2/3 full. bake in 350° oven for 20 minutes; cool. garnish with crushed leftover cookies or fruit filling. makes 30 cakes.
5 comments:
Hey Caroline! I got found your blog through Erica. How are you? Are you living in Salt Lake? I'm in Provo.
Btw I can't wait to make your buttermilk biscuits. I've been looking for a tried and true recipe.
Oops. I hate typos. "got found"? Drives me frickin crazy.
i don't even like cheesecake and i like care's recipe for these. i've only had the oreo crust so someone should make me some of these so i can see the difference..hint hint..
I made the oreo version and they were great, so I am excited to try these. I don't even remember how I found your blog, but just realized that we have a mutual friend. Dallas Graham. Anyway, thanks for all the great recipes! Love the blog.
I've become famouse for "my" mini-oreo cheesecakes. Thanks for sharing!!
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