Sit out the egg and remove the cream cheese from the package. The closer to room temp they are when you start the better. Preheating the oven to 350.
Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down.
Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy (about 3 minutes). Add ⅓ cup sugar and beat to combine (1 minute).
Now add one egg and ½ teaspoon vanilla extract. Mix but be sure to scrape sides of the bowl.
Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about ¾ full.
Bake for 20 minutes. The edges should be starting to brown a tiny bit.
Remove from oven and allow to cool in the pan for few minutes before moving to the refrigerator for at least two hours before serving.
Use a good quality cream cheese. Do not use lower-fat or fat-free.
Top with fresh fruit or pie filling.
A great recipe increase to the amount you need.
Store refrigerated for 3-4 days and can freeze if sealed well for 3-4 months.
Crust Options for Cheesecake Cupcakes
I like the vanilla wafer but you may want something else or a variety. Some recipes use a whole Oreo or another cookie. Or make a real crust.Graham Cracker or Oreo Crust: Crush to about rough sand texture 3 slabs of graham crackers or 6 Oreo cookies to make about 3/8 cup crumbs. Add 2 tablespoons melted butter and mix well. Divide equally between cupcake liners and press into the bottom of the liners. Bake for 5 minutes until browning some and firming.
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