Mini Cheesecakes
Makes 12 mini cheesecakes
12 chocolate wafer cookies
3/4 cup (175 mL) granulated sugar
1 lb. (500 g) cream cheese, softened
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) canned fruit pie filling (peach, blueberry, cherry)
Preheat oven to 300 degrees F (150 degrees C)
12-cup muffin pan, lined with paper baking cups
1. Place 1 chocolate wafer in the bottom of each muffin cup. Trim wafers to fit into bottom of cups, if necessary.
2. In a large mixer bowl, on medium speed, cream sugar and cream cheese until smooth. Add vanilla and then eggs, and beat until smooth and well blended. Spoon into muffin cups, over the wafer, filling each cup about 3/4 full.
3. Bake in preheated oven for 20 to 25 minutes, or until set. Cool in cups on a wire rack for about 20 minutes, and then remove carefully and cool completely. Store in refrigerator for up to 3 days. Just before serving, top each cheesecake with a spoonful of pie filling.
250 Best Cakes and Pies
by Esther Brody
Robert Rose
Paperback: $18.95
ISBN 0778800776
Information provided by the publisher.
250 Best Cakes and Pies
This page created April 2004
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