Thursday, February 21, 2008

Mini Cherry Cheescakes

I haven't tried this yet, but it sounds amazing and I'm definitly making it for my next party! I'm all about canapes.

2 8 oz. packages softened cream cheese at room temperature
3/4 cup white sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 21 oz. can cherry pie filling

Preheat oven to 350.

Chill unopened can of pie filling in fridge while ou make the cheesecakes.

Line two muffin pans with paper cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down.

Mix the softened cream cheese with the white sugar on slow to medium speed until thoroughly blended. Add the eggs one at a time, beating after each. Mix in the lemon juice and vanilla, then beat until light and fluffy.

Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you're through, each cupcake paper should be between half and two-thirds full. They'll look skimpy, but don't over-fill them! They still need the cherries.

Bake at 350 for 15 to 20 minutes, or until the top has set and has a satin finish. Cool in the pans on wire racks.

When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on every mini cheesecakes. Divide the cherry juice equally among the 23 cakes.

Refrigerate in the muffin tins for at least 4 hours before serving; overnight is better. Then take them out of the tins, carefully remove the cupcake papers and serve!

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