Thursday, March 27, 2014

Recipe: Mini Cheesecakes

I got this recipe from a book series I read by Joanne Fluke
This book is called the Cherry Cheesecake Murder
There are always recipes in her Hanna Swensen Murder series

Mini Cherry Cheesecakes
By Joanne Fluke

24 Cupcake liners
24 Vanilla Wafers
2- Eight oz pkgs of Cream Cheese, Room Temperature
3/4 cup granulated sugar
2 eggs
1 Tbsp Lemon Juice
1 tsp Vanilla
1- 21oz  can of Cherry Pie filling

**I had 24 ounces of cream cheese on hand so I added 1/2 more of each ingredient**

Line two muffin pans and put one vanilla wafer cookie in the bottom, flat side down. 
Chill unopened can of Cherry Pie filling in the refrigerator as you are making your cheesecakes.
You can mix up the filling by hand, but it's easier with an electric mixer on medium speed.

Mix the softened Cream Cheese with the sugar until thoroughly blended. 
Add eggs one at a time, beating after each addition. 
Then mix in Lemon Juice and vanilla until light and fluffy. 

Spoon Cheesecake batter into the muffin tins as equally as you can. 
They should be about 1/2 to 2/3 full. 
Do not overfill. 

Bake at 350 degrees for 15-20 minutes, or until the top has set and has a satin finish. 
The center might sink a bit but that's ok because you will be topping them with cherries. 

Cool on a wire rack.

When they are cooled, open the cherry pie filling and put 3 cherries 
on each mini cheesecake in addition to some of the cherry juice from the can. 
I left some plan in case folks didn't like cherries. 
Let refrigerate for at least 4 hours before serving. 
Unless you are Q then you will eat them straight out of the oven.

If you don't like cherries, any other fruit filling, or fresh fruit is good too! =) 

I want to make more right now as I am trying this up...MMMMMM

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