As you read this I am probably laying by the pool enjoying my day in sunny Las Vegas. At least it better be sunny. We will be heading home Thursday and it is back to work Friday. Yuck. Who goes back to work on the Friday after vacation? Unfortunately I do, since I am out of vacation days. I envision myself being very crabby at work. The first day back to work after vacation is never fun. Add to that the fact that it is Friday, and I am sure to be miserable! But I guess I can’t complain too much since I just spent nearly a week catching up with friends and family from all over the country that I don’t get to see nearly enough. We were in Las Vegas to celebrate the wedding of one of my bestest friends! I’ll share pictures soon!
Before we left, Kelly and I made these little Funfetti cheesecakes. Seriously, how cute are these? And not just cute, but delicious too! We made these to serve during the Mayweather vs. Ortiz fight. Or as my friend Carolyn calls him, that Mayflower guy. Even though the fight was short, we still managed to eat the majority of these little cheesecakes! It is well documented on this blog that I like my food miniature. Cheesecakes are no different. I love that these cheesecakes are individually sized. And they don’t taste too bad either! I hope you enjoy them as much as we did!
16 ounces cream cheese, softened
½ cup sugar
½ teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup sour cream
2/3 cup Funfetti cake mix
1 Tablespoon rainbow sprinkles + more for garnish
In the bowl of a stand mixer with the paddle attachment, mix the cream cheese for about 3 minutes on medium speed until smooth. Add the sugar and mix an additional 2 minutes. Add in the vanilla and mix. Slowly pour in the lightly beaten eggs on medium low speed and mix to combine. Add in the sour cream and mix on medium low speed. Be careful not to over mix the cheesecake batter. Measure out the Funfetti cake mix and add it to the bowl with the cheesecake batter. Fold everything together. Line a cupcake pan with cupcake liners. Place an entire Oreo in each cupcake liner. Fill each cup almost to the top with the cheesecake batter. Bake the cheesecakes at 275 degrees F for 30 minutes. Once they’re done baking, chill them in the refrigerator for at least 4 hours. Top with more sprinkles if you’d like.
Yield: 18 cheesecakes
Source: Adapted from Gingerbread Bagels