Halloween, ghosts, goblins, trick or treat, candy, sweet treats and celebration!
How about serving up cookies, candy and….cheesecake for the occasion? Well…since that may sound like sugar overload, they are cupcake-sized, portion-controlled. And, so e.a.s.y. that the kids can make them with a little supervision. Always a pleasure to demonstrate with anchor, John Carter at WBTV, Charlotte, North Carolina
Crust:
Cookies (such as a whole gingersnap, sugar cookie, chocolate wafer, etc…)
Filling:
16 oz. Cream Cheese
½ cup sugar
2 eggs
1 teaspoon vanilla extract
Topping:
Favorite Assorted Candies
Preheat oven to 300 degrees.
In a cupcake pan (for 12), line each cup with a cupcake liner and add 1 whole cookie, flat side down. Combine filling ingredients and beat until smooth and well-blended in a mixing bowl. Fill each cupcake liner with a heaping tablespoon of batter
Bake for 30-40 minutes at 300 degrees, ‘low and slow’ until set, depending on your own oven temperature.
Remove from oven and cool, slightly. Decorate with candies and cool completely. Refrigerate. Makes approximately one dozen cheesecake cupcakes.
Happy Halloween!!
