I love big cakes but I am finding out that my dessert gang is decreasing.
I have started to do individual desserts when I can.
There are all these beautiful freestanding cup cake papers. I found a polka dot round paper and it was perfect.
One box of Vanilla wafers
4 (8 ounce) packages of softened cream cheese
1 1/2 cups sugar
3 Tablespoons flour
4 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Strawberry or Caramel Sauce as toppings
Preheat the oven to 350 degrees
Whisk the sugar and flour and add the cream cheese.
Blend till smooth and then add the eggs.
Blend in the vanilla, sour cream and heavy cream.
Everything should be smooth.
Place two vanilla wafer into the cup cake wrapper. If you have to crack one wafer to cover the bottom thats fine.
Fill the cups about 3/4 full
I placed all the cupcakes in my cupcake tin because it was easy
Shake the pan to even out the cheesecake filling
Bake for 18 to 23 minutes
If the tops start to crack they are baked enough.
Cool and then wrap or put in a large plastic container with a cover.
Spoon the topping over the cupcakes the day you serve them
I topped the caramel cupcake with a milk dud candy.
These are addicting, impressive and very fattening.