Ingredients
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12
-
2
-
3/4
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2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Cupids Cherry Cheesecakes, these are asy to do single cheesecakes, Mmm Mmm, good! Easy to make and delicious Just the right amount of dessert after a full meal and have some leftover for a quick, decadent b’fast Thnx for posting, Fridaysgirl Made for Fall 2008 PAC , These Cheesecake Cupcakes came out so rich and dense (the way a cheesecake should taste!) This recipe was extremely easy and my boyfriend & I just loved it! I only had mini Vanilla Wafers, so used 3 mini wafers per cupcake Also I didn’t want to open a big can of the Cherry pie filling, so I ended up microwaving raspberry jam and spooning that on top of the cheesecakes I will make this recipe again and try different toppings
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Steps
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1
Done
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Place 1 Wafer in Bottom of Each of 12 Paper Lined Muffin Cups; Set Aside. |
|
2
Done
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Beat Cream Cheese, Sugar and Eggs in a Large Bowl With an Electric Mixer on Medium Speed Until Light and Fluffy. Spoon Filling Into Each Cup Filling 2/3 Full. |
|
3
Done
|
Bake at 350 Degrees F. For 30 Minutes. Turn Off Oven: Open Door Slightly. Let Cool in Oven For 30 Minutes. Remove from Oven; Cool Completely. Top With Pie Filling. Refrigerate at Least 1 Hour. |
