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Ingredients
- 3 (8 oz.) pkg. cream cheese
- 1 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 5 eggs
Method
- Beat cream cheese and sugar until smooth.
- Add salt and vanilla.
- Mix.
- Add eggs one at a time.
- Mix well after each one. Spoon into 1 1/4-inch mini muffin pans, filling almost full.
- Bake at 325° for 30 minutes.
- Cool in pans for 5 minutes.
- When cool, cover and refrigerate.
- Lasts up to 5 days.
- When served, top as desired.