Cherry Cheesecake Muffins, 3/12/17

Cherry Cheesecake Muffins, by Joanne Fluke

I had some extra cream cheese on hand and wanted to make cheesecake to get rid of it. I have made these before and thought I would make them again. They are always a hit and easy to eat!

Ingredients:

2 8-oz packages softened cream cheese

3/4 cup sugar

2 eggs

1 tbsp lemon juice

1 tsp vanilla

24 vanilla wafer cookies

24 cupcake liners

1 can cherry pie filling, chilled

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

Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.