 | | Directions | 1. Preheat oven to 325° F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; mix well.
2. Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full.
3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.
4. Refrigerate 4 hours to overnight. Drizzle with melted chocolate and top with raspberries, if desired.Fourth of July Cheesecakes: Omit red food color. Top cheesecakes with strawberries and blueberries. |
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 1 package (8 ounces) cream cheese, softened |
| - | | 1/3 cup sugar |
| - | | 1 egg |
| - | | 1 teaspoon McCormick® Pure Vanilla Extract |
| - | | 1/4 teaspoon McCormick® Pure Almond Extract |
| - | | 8 drops McCormick® Red Food Color |
| - | | 8 vanilla wafers or chocolate wafers |
| - | | Melted chocolate (optional) |
| - | | Fresh or frozen raspberries (optional) |
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| | Nutrition (per serving) | Calories: 113 Calories
Fat: 8 Grams
Protein: 2 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 8 Grams
Sodium: 76 Milligrams
Fiber: 0 Grams
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