Cheesecake = Love

This past weekend we celebrated my friend's birthday in back yard barbecue style. I had dibs on supplying desserts for all of the party goers and my devilish plan was to make individual cheesecake cupcakes, the very same heavenly dessert my mother would make for all of her get togethers. I started baking the night before and ended up with 30 supremely delicious mini cheesecakes in three assorted flavors, cool whip cherry, drizzled milk chocolate and plain-jane. The next day I had a panic attack as the whipped topping melted quickly while we drove to the party, and as I walked into their house I had to take one for the team and make silly jokes about my hideous cupcakes but still hinting at how wonderful they were. By the end of the night the tray was empty, each and every person who had tasted one was ohhhs and aahhhhs. The birthday girl, ate 3 herself!

They were an absolute hit. So I feel the need to share:

Ingredients:

- 4 (2 lbs) packages cream cheese
- 1 cup granulated sugar
- 4 eggs
- 1 tbsp vanilla extract

Directions:

   1. Preheat oven to 350 degrees.
   2. In a large bowl, mix together room temperature cream cheese, sugar & vanilla. Stir in the eggs one at a time, making sure to beat thouroughly between eggs.
   3. Place foil w/paper baking cup liners into cupcake pan and fill 3/4 full with mixure.
   4. Bake for 30 minutes in the preheated oven, until slightly golden.
   5. Remove from the oven and let cool.
   6. Spoon the topping of choice onto the individual cakes. Get creative with toppings, cherries, strawberries, oranges, blackberries, meleted chocolate, cool whips or sour cream.

Tip: if using whipped cream, wait until serving to add.
   
Bakes: 30 cupcakes