Ingredients
- FRUIT TOPPING:
- 24 vanilla wafers
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 tbsp all-purpose flour
- 1-2 tbsp light rum, liqueur, or apple juice
- 1 tsp pure vanilla extract
- 2 lg eggs, at room temperature
- Fresh Raspberries, blueberries, strawberries, peach slices, or cherries
- 1/2 cup sugar
- 2 tbsp water
Preparation
Step 1
Preheat the oven to 325 degree F. Lightly spray a mini cheesecake pan with cooking spray or line a standard muffin pan with foil liners or double paper liners. Place a vanilla wafer into each pan or cup.
In a large bowl, with a hand mixer, beat the cream cheese, sugar, flour, rum, and vanilla until well blended. Beat in the eggs until light and fluffy. Divide mixture between the muffin cups. Bake 20-25 minutes or until cheesecakes feel firm in the center. Do not overbake. Remove from pan when cool. Chill.
FRUIT TOPPING:
As cheesecakes chill, prepare and clean the berries or fruits. Put sugar and water into a small saucepan and bring to a boil. Stir until sugar is dissolved. Cool until warm.
just before serving, top with your choice of berries or fruit and drizzle with the warm light syrup.