This recipe is great to make for parties and special occasions. The orange peel gives the cheesecake some flavor, but is certainly optional.
Mini Cheesecake
24 Wafers
2 packages 8 oz. cream cheese, softened
1/4 cups sugar
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
Strawberry or Raspberry preserves or pie filling
Grated peel from 1 large orange about 1 Tablespoon (optional)
Preheat oven to 325 degrees. Place 1 wafer in each of the 12 paper-lined medium muffin cups.
Beat Cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel (optional), and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition JUST until blended. Spoon evenly into muffin cups.
Bake 20 to 25 minutes or until centers are almost set. Cool. Refrigerate at least 4 hours before serving.
These can be stored in the refrigerator about a week, without the topping, if they are tightly covered and wrapped well. Enjoy!
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