In a bowl, combine cream cheese, sour cream and sugar; mix well.
Shape cream cheese mixture into little cakes.
Dust with flour.
Melt butter in a skillet.
Saute cakes lightly on each side.
Sprinkle with brown sugar.
Mix cream cheese and sugar.
Add eggs, one at a time, mixing thoroughly.
Add vanilla.
Fill small muffin tins 3/4 full of batter.
Bake at 325\u00b0 for 20 minutes.
Put 1 teaspoon cherry topping on each.
Return to oven and bake 5 minutes more.
Cool, then refrigerate.
Cream together cream cheese and sugar.
Add eggs, nutmeg and vanilla.
Place vanilla wafer in bottom of paper muffin cup.
Fill 2/3 full and bake at 325\u00b0 for 20 minutes.
Top each one with cherry pie filling.
Beat cream cheese until soft.
Gradually add sugar until fluffy.
Add eggs, one at a time.
Stir in vanilla.
Put 1 vanilla wafer in the bottom of a cupcake holder and fill to desired amount.
Bake at 350\u00b0 for 20 minutes.
Refrigerate overnight and top with cherry pie filling.
Beat together the first 4 ingredients thoroughly; stir in chocolate bits.
Sift together the remaining dry ingredients. Make a well.
Blend in liquids.
Grease and flour 12 to 15 muffin tins or paper liners.
Fill 1/3 full with cocoa mixture.
Top with heaping teaspoon of cream cheese mixture and bake at 350\u00b0 for 35 to 40 minutes.
They freeze very well!
Place 1 vanilla wafer in muffin cup.
In large bowl, add cream cheese, sugar, lemon juice, vanilla and eggs and mix well.
Fill to 1/2 from top in muffin cup.
Bake 20 to 25 minutes in 325\u00b0 oven.
Cool.
Add pie filling, chill and serve.
Mix the ingredients together.
Put vanilla wafer in bottom of cupcake liner.
Fill with cream cheese filling 2/3 full.
Bake at 350\u00b0 for 20 minutes.
Cool.
Put a spoonful of cherry pie filling on top.
Mix cream cheese, sugar, eggs and vanilla with egg beater until smooth.
Place cupcake papers in tins.
Place 1 wafer in each cup.
Put 2 teaspoons on each wafer.
Bake at 350\u00b0 for 10 minutes.
Cool.
Add topping.
Chill and serve.
For almond cream filling: Pour half and half
aper cupcake cases. Place the cream cheese in a mixing bowl with
ide of the bowl. Add cream cheese and butter; process until frosting
owl, using an electric mixer, cream butter and sugar together until
br>
3. Beat cream cheese and goat cheese at medium speed with
br>To finish, beat the cream cheese with the powdered sugar. Stir
n electric mixer. Slowly add cream cheese, lemon juice, vanilla extract, and
Cream butter and cream cheese.
Add 1 cup icing sugar and vanilla.
Add more icing sugar if not thick enough.
Should be a slightly stiff consistency.
Let sit for few minutes.
Ice cake or cup cakes or whatever you are icing.
Pour the mixture into a cheese cloth bag and allow it
mong prepared pans.
Bake cakes until tops are just beginning
Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla
use mixer to blend the cream cheese until it is smooth and