Combine and whip until light and fluffy, with an electric mixer: 2 (8 oz. pkgs.) cream cheese (= 16 oz.) 4 eggs ½ cup granulated sugar
Line 24 muffin tins with cupcake papers. Place1 vanilla wafer cookie in bottom of each cupcake paper. Spoon approximately 2 tablespoons cream cheese mixture onto each vanilla wafer, dividing mixture evenly between the 24 muffin tins. Bake at 350* for 10-12 minutes, or until firm. Cool, then top with a spoonful of cherry pie filling. Chill. They are best if chilled up to 4 hours.
Cheesecake Cupcakes Carol Jensen
ReplyDeleteCombine and whip until light and fluffy, with an electric mixer:
2 (8 oz. pkgs.) cream cheese (= 16 oz.)
4 eggs
½ cup granulated sugar
Line 24 muffin tins with cupcake papers. Place1 vanilla wafer cookie in bottom of each cupcake paper. Spoon approximately 2 tablespoons cream cheese mixture onto each vanilla wafer, dividing mixture evenly between the 24 muffin tins. Bake at 350* for 10-12 minutes, or until firm.
Cool, then top with a spoonful of cherry pie filling. Chill. They are best if chilled up to 4 hours.