Tracie Newlin, Tucker, Georgia
Recipe by Southern Living November 2008

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
10 mins
bake:
40 mins
cool:
30 mins
chill:
4 hrs
freeze:
30 mins
total:
4 hrs 110 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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