Dream Cheesecakes

  • Yield 6 dozen

These individual cheesecakes are heavenly!


1 1/2 pounds cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 cup sugar
5 -- eggs
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350F.  Line 1 1/2-inch thick muffin tins with paper liners.
  2. Make the filling:  Place the cream cheese and vanilla in a large bowl and cream with an electric mixer.  Add the sugar and eggs and mix well.
  3. Spoon approximately 1 tablespoon of the filling into the prepared muffin cups and bake until the tops crack (they will not be brown), about 20 minutes.
  4. Make the topping:  Combine the ingredients in a medium-sized bowl and mix well.
  5. Spoon a small amount of the topping onto each cheesecake.  Bake for 5 minutes.  Let cool and refrigerate until ready to serve.

Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007). 



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