Cupids Cherry Cheesecakes

"these are asy to do single cheesecakes"
 
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Ready In:
45mins
Ingredients:
5
Yields:
12 small cheesecakes
Serves:
12
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ingredients

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directions

  • Place 1 wafer in bottom of each of 12 paper lined muffin cups; set aside.
  • 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.
  • 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.

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Reviews

  1. 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.
     
  2. 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 I 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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RECIPE SUBMITTED BY

I am an easy going person, I love to do easy creative things that don't take a lifetime to finish as I get easily bored of doing the same thing repetively.
 
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