Cheesecake Cupcakes With Blueberries
- 12 vanilla wafers
- 8 oz. cream cheese (at room temperature)
- 1 c. sugar
- 2 eggs
- 1/2 c. sour cream
- 1/2 tsp. vanilla
- 1/2 tsp. grated lemon rind
- 3 Tbsp. all-purpose flour
- 1 c. blueberries
- Heat oven to 325u0b0. Line 12 mini muffin cups with foil cupcake liners. Place a vanilla wafer in bottom of each liner. Trim cookie to fit if necessary. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally. Bake in 325u0b0 oven for 35 to 40 minutes until cakes are set. Cool cakes in pan on rack 20 minutes. Remove cakes to rack to cool further.
vanilla wafers, cream cheese, sugar, eggs, sour cream, vanilla, lemon rind, flour, blueberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=28892 (may not work)