Sunday, April 4, 2010
I've been craving these for about eight years now, and they surprisingly lived up to their reputation, by which i mean the reputation they had developed in my head.
No comment about using little cookies for the crust. No, they're not from scratch, but i tried making a little graham cracker type crust and it was nowhere near as good.
16 oz cream cheese
2 tsp vanilla
3/4 c sugar
cupcake paper liner things
*note: use a mixer, seriously. It will start out kind of chunky, but use a higher setting if you need to and continue mixing until it becomes very creamy. I would even suggest turning up the speed afterwards so that it gets a lighter, whipped consistency.
Heat oven to 375 degrees and line your muffin pan with the paper liners. Place one Nilla Wafer in each one, and fill them about 2/3rds full with the cream cheese mixture.
Bake. The recipe says 15 minutes, but my oven seems to be kind of weak and they needed more like 21 minutes.
Basically, they should puff up and take on a more firm, less shiny texture. Experiment by doing one small pan first and adjusting as you go.
*Trick: when not using all of the cups in a muffin pan, add water to the empty cups. This keeps the heat spreading evenly, and pretty much everything baked comes out more moist if there is a little cup of water in the oven.
These are way better after sitting for at least until cool, but they really mature by the next day!
Also, a dollop of strawberry jelly makes them gourmet-ish. Mom's jelly, of course.
makes about 18.