| Ingredients | Measurement | 24 | 48 | 72 | 96 |
|---|---|---|---|---|---|
| Cream Cheese | Pounds | 1-1/2 | 3 | 4-1/2 | 6 |
| Sugar | Cups | 1 | 2 | 3 | 4 |
| Vanilla | Teaspoons | 1-1/2 | 3 | 4 | 6 |
| Eggs | Each | 5 | 10 | 1 | 20 |
FOIL MUFFIN LINERS MUST BE USED, paper will not work. Preheat oven to 300 degrees. Blend sugar and cheese until smooth, add remaining ingredients and beat until well blended. Pour into foil cups and bake 40 min. at 300 degrees. Remove from oven for about 5 minutes to let fall. Top with mixture below, bake 5 to 7 minutes more
Sour Cream Mixture (for individual cheese cakes) for 24, 48, 72 or 96
| Ingredients | Measurement | 24 | 48 | 72 | 96 |
|---|---|---|---|---|---|
| Sugar | Cups | 1/4 | 1/2 | 3/4 | 1 |
| Sour Cream | Cups | 1 | 2 | 3 | 4 |
| Vanilla | Teaspoons | 1 | 2 | 3 | 4 |
| Pie Filling | Cans | 1/2 | 1 | 1-1/2 | 2 |
Mix first 3 ingredients. Spread on cheese cakes and bake as directed. Top with teaspoon of pie filling or jelly may be used. Serve or may be frozen for use later.