I made 1 – 7inch cheesecake and 6 cheese cupcakes.
1 cup Nilla Wafers, crushed
2 tablespoons butter, melted
Preheat oven to 325 degrees
In a small bowl, toss crumbs with melted butter. Press onto bottom of 7-inch spring form pan. Bake for 8 minutes. Set aside.
Any extra crumbs can be used for the cupcake crust or use 1 whole Nilla Wafer and set in the bottom of the cupcake liner.
3 – 8 once packages cream cheese, softened
3/4 cup sugar
3 tablespoons peach schnapps
3 large eggs, room temperature
Combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
Pour onto crust and cupcake liners.
Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
Cupcakes will bake faster than the cheesecake.
6 ounces seedless raspberry jam
1/2 tablespoon cornstarch
1/8 cup peach schnapps
1/8 cup water
Mix a small amount of jam and the cornstarch in a saucepan. Add the remaining jam, schnapps and water and mix well. Cook over medium heat until thickened, stirring occasionally. Cool to lukewarm before spooning over cheesecake.
Have you ever made up your own recipe? How did it work out for you?
From Mess Hall to Bistro – Made from Scratch Tuesday