Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, October 10, 2011

Yep...I'm a cheesecake lover. And these little guys are so fun. I've been making these for years. They are perfect for bridal or baby showers because it's just a few bites of deliciousness. My favorite way to serve them is set them on a big platter surrounded by all kinds of different toppings. Fruit, caramel, chocolate or just use a dollop of preserves...there's always something for everyone! You can even make a few of them crustless for those who need to eat gluten-free!

Elfin Cheesecakes

1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter – melted

Mix graham cracker crumbs, sugar and melted butter. Place 2 tablespoons of mixture into the bottom of 12 – 15 lined muffin cups.


Place one Vanilla Wafer in the bottom of each cup.

Cheesecake Filling

1 ½ 8-ounce packages cream cheese – room temperature
½ cup sugar
1/8 teaspoon nutmeg
½ teaspoon vanilla
2 eggs

Heat oven to 325 degrees. Prepare cupcake pan with liners.

In a large mixing bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs. Mix on medium speed until well combined. Scrape bowl occasionally. Spoon some of the mixture into each lined cup – filling 2/3 full. Bake 20 – 25 minutes or until set. Cool to room temperature then chill. Before serving, remove liners.

Serve with your choice of cheesecake toppings.

Here's what you'll need to make 
these itt-bitty cheesecakes.

Mix together the graham cracker crumbs, 
the sugar and the butter. Or you can use a 
vanilla wafer in place of the graham cracker crust.

Place about 1 - 2 tablespoons of crackers crumbs 
in the bottom of a cupcake liner. I have this nifty 
tamping tool I use but you can use whatever works for you. 
A spoon, the end of a wooden spoon, your fingers....

Mix together the cream cheese, 
eggs, sugar, vanilla and nutmeg.

Beat it until it's smooth and creamy.

I used a pastry bag to fill my cups..but you 
can use a spoon or and ice cream scoop. This 
method works great, though..and no drips!

Fill the cups about 2/3 full then bake 'em up!

Let them cool to room temp then chill. 
Top with fruit, preserves, sauce....
caramel is YUMMY! Enjoy!


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