Toffee Cheesecakes

I’d decided at the end of last month to take a bit of a break from charting and obsessing this cycle. Its well into October, and I’ve been worrying daily since February about my baby-less status. So, given the family emergencies and stress of the last month, I thought it would be best to put something else first for a cycle.

It really doesn’t help that four friends have had babies within the last nine days. Three boys and a girl. All absolutely adorable and precious and just begging to be held, squeezed and cuddled.

Here I am, potentially 13 DPO (but who really knows), with one negative test under my belt. I have no idea if this month worked out for us, or if there’s any potential pregnancy happening, but this unknown-waiting is kind of driving me batty.

What do I do when I’m batty? I bake, of course.

 

Toffee Cheesecakes (baby ones…to fulful my baby-needs this cycle)

2 packages of cream cheese (8 oz each), softened
3/4 cup of white sugar
3 eggs, room temperature
1 tbsp vanilla
1 tbsp lemon juice
1 package Hershey’s Skor Toffee Bits
Nilla Wafers
 
In the bowl of a mixer, beat the cream cheese until smooth. Add the sugar until incorporated, then beat in the eggs one at a time. Add vanilla and lemon juice, then mix in the Skor chips.
Place one Nilla wafer in the bottom of a mini-muffin pan lined with paper or aluminum liners.  Pour filling over the crust, and sprinkle a few Skor chips over the top.
Bake at 350 for 15-20 minutes. Let cool, and stuff your face.

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