Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
10 Mins
Bake Time
40 Mins
Cool Time
30 Mins
Chill Time
4 Hours
Freeze Time
30 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Preheat oven to 325°. Place 12 paper baking cups in a muffin pan, and coat with cooking spray.

Step 2

Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared baking cups, filling completely full.

Step 3

Bake at 325° for 40 minutes or until set. Let cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill 4 hours. Freeze 15 to 30 minutes or until cheesecakes can be easily removed from baking cups. Remove and discard baking cups.

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