A cherished recipe from ‘Mom’ for individual, crustless cheesecakes. These delightful treats are baked in a muffin tin and feature a tangy, sweet sour cream topping that’s baked right on.
Author
Mom
Recipe
Cheesecake
| Measurements | Ingredients |
|---|---|
| 12 oz | Cream Cheese, softened |
| 1/2 cup | Sugar |
| 2 | Eggs |
| 1/2 teaspoon | Vanilla |
| 1/4 teaspoon | Almond Extract |
Topping
| Measurements | Ingredients |
|---|---|
| 1 cup | Sour Cream |
| 1/2 cup | Sugar |
| 1/2 teaspoon | Vanilla |
| Optional | Cherry Pie Filling |
Instructions
For the Cheesecake:
- Preheat your oven to 300°F. Line a 12-cup muffin tin with paper cup liners.
- In a mixing bowl, beat the softened cream cheese and ½ cup of sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the ½ teaspoon of vanilla and the almond extract. Beat until the mixture is smooth.
- Fill each paper liner ¾ full with the cheese mixture.
- Bake for 25 minutes.
- Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. They will sink slightly in the center.
For the Topping & Final Bake:
- While the cheesecakes are cooling, mix together the sour cream, ½ cup sugar, and ½ teaspoon vanilla in a small bowl.
- Spoon this topping onto each of the warm cheesecakes, spreading it to the edges.
- If desired, top with a small spoonful of cherry pie filling.
- Return the muffin tin to the oven and bake for an additional 10 minutes to set the topping.
- Let the cheesecakes cool completely, then cover and refrigerate until well chilled before serving.
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