Vanilla Wafer Cheesecake Food

MINI CHEESECAKES WITH VANILLA WAFERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
• Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
• Place 1 cookie in the bottom of each cupcake liner.
• Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
• Bake in the preheated oven until golden and set, about 15 minutes.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Steps:

• Preheat oven to 375 degrees.
• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• Fill the cups 2/3 full of cream cheese mixture.
• Bake for 15 to 20 minutes or until set.
• When warm, top each with a tablespoon of cherry filling.
• Chill in refrigerator.

VANILLA WAFER CAKE

Steps:

• Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
• In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
• Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
• If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.