Little and creamy. Indulge with these yummy mini cheesecakes. Recipe provided by Eggland's Best®.
- 4 packages (8 ounces each) cream cheese (32 ounces total)
- 5 Eggland's Best® eggs
- 1 cup sugar
- 1-1/2 teaspoons vanilla
- 16 ounces sour cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- Preheat over to 300F.
- Beat all ingredients.
- Fill paper cups.
- Bake for 1/2 hour.
- While baking, make topping.
- Mix together topping ingredients and add one tablespoon to each one and cook for another 15 minutes.
- Cover with any fruit of your choice. Yield: 6 servings
Originally published as Mini Cheesecakes in Eggland's Best 2015
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