Monday, April 21, 2014

Mini Cheese Cakes

Isn't it funny how one little thing can spark a memory that brings a flood of memories? Yesterday for Easter my mom made my Grandma's recipe for mini cheese cakes. As soon as I saw them lined up on the dessert table I instantly remembered how much I loved them as a child. My grandma passed away 22 years ago and greatly missed. She loved family, was the kindest women I know, and gave the best hugs! She was also a baker and I am so excited to add this recipe to our family recipe box....

Grandma's Cheese Cake

Crust Ingredients:
2 cups graham crackers (crumbs)
1/4 lb soft butter or margarine

Cream together until very puffy. Place in small muffin tins to create the crust. Place in refrigerator while making filling.

Filling Ingredients:
1 1/2 lbs Philadelphia cream cheese
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp lemon juice

Beat together until fluffy and fill into cooled graham cracker crust. Bake in a 325 degree oven for 35-45 minutes. Cool for 2 hours before adding topping.

Topping Ingredients:
1 pt sour cream
1/2 cup sugar
1 tsp vanilla

Mix well and add to cooled cheese cakes. Bake in a 325 degree oven for 10 minutes. Allow to cool and add fruit topping.

Sarah and her friend made Gluten free "bunny" cakes and cup cakes for Easter.

We love the main meal but we are all about the dessert!! 

1 comment:

corners of my life said...

We are having company for dinner tomorrow and now I know what will be for dessert. Thanks.

Related Posts with Thumbnails
Blog Design by Sweet Simplicity