So, one day my husband called me asking if we had enough ingredients at home to make something… that’s all, make something. What that something is I have no idea! It turned out that at work they all decided to bring in foods to snack on throughout the next day because they’d been so busy. Did he want some kind of dip, a dessert, a side dish? I had no idea. The only thing I KNEW I had the ingredients to make would have been chocolate chip cookies…. well, as I was on the phone with him someone signed up to take cookies so that was out.
I have always wanted to try these little mini cheesecakes I saw in a Nestle Toll House baking ad in a weekly coupon circular. I had long let the coupon (buy one, get one) go expired but I still had the recipe sitting in my “to try” file…
I didn’t get to try any of these but apparently they were great. There are a few things I’ll do differently when I make them but I’ll definitely make them again!
Swirled Cheesecake Nibbles
source: Nestle Very Best Baking
36 vanilla wafers
1 2/3 cups (10-oz. pkg.)Nestly Toll House Swirled Morsels (I used Milk Chocolate and Caramel) 2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs 1 teaspoon vanilla extract
– Preheat oven to 350° F.
– Place 36 2-inch foil bake cups on baking sheet(s) with sides. (I now realize that I should have used MINI muffin tins and liners… I used regular muffin liners and a cookie sheet, hence the odd shape!!)
– Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
– Beat cream cheese, sugar and flour in large mixer bowl until creamy.
– Add eggs and vanilla extract; beat well.
– Spoon heaping tablespoon of cream cheese mixture into each bake cup.
– Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack.
– While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape.
– Cool completely.
– Cover and refrigerate.