| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Cheesecakes, Cookies- fo, Cookies- xt | 24 | Servings |
INGREDIENTS
| 24 | oz | Cream cheese |
| 1 | c | Sugar |
| 5 | Eggs | |
| 1 | ts | Vanilla extract |
| Vanilla wafer cookies; (or you may use graham cracker crumbs) | ||
| 8 | oz | Sour cream |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
GLAZE Put vanilla wafers or graham cracker crumbs in the bottom of muffin tins. Combine remaining ingredients and pour over the wafers or crumbs to fill 3/4 of the way. Bake in a preheated 300 degrees F oven for 45 to 50 minutes or until light brown. Glaze: Combine ingredients and pour on top of cheesecake cookies and return to oven for 5 minutes. Allow to cool before removing from pan. Makes about 24 to 36 cookies. Recipe by: Naples Daily News 11-4-98 (Doris Reynolds) Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 08, 1998, converted by MM_Buster v2.0l.
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