- Food and Cooking
Baby Cheesecakes - Mini Cheesecakes
Cheesecake has been around for a long time. The earliest cheesecake was recorded to have been served in ancient Greece to competitors in the early Olympics (around 776 BC). This cheese cake was reportedly made of crushed cheese, wheat flour, and an egg. The concept of cheesecake was brought over to other areas of Europe around 1000 AD by Roman soldiers and spread like wildfire. Europian immigrants brought this delicious food here to America, however the version they used consisted of a cottage cheese base. In 1872 an American dairyman invented cream cheese and in 1912 made cream cheese for mass distribution. And the birth of the American Cheese Cake is attributed to Arnold Reuben who owned a famous restaurant, Turf Restaurant, on Broadway in New York. So with the history lesson out of the way, I want to say thank you to all those who helped bring us the creamy sweet indulgence we now know as the Cheesecake. This recipe is designed to make individual size cheesecakes or what I like to refer to as "Baby Cheesecakes". I hope you try it and will enjoy it!
- 1 box vanilla wafer cookies
- 2 8oz packs cream cheese, softened
- 2 eggs, beaten
- 3/4 cup white sugar
- 2 tbsp vanilla extract
- 1 can pie filling, I suggest blueberry, strawberry, and/or cherry
- 24 cupcake papers
- Beat the eggs then add the softened cream cheese and blend together well.
- Add the sugar and the vanilla extract and continue mixing until fluffy but smooth.
- Put cupcake papers into a muffin pan and place one vanilla wafer cookie in each one. This serves as your crust.
- Fill each cupcake paper approximately 3/4 full with cream cheese mixture.
- Put in the oven at 350 degrees for about 10 minutes or until firm.
- Top each one with a tbsp. of pie filling if you wish.