Yield: 12 Servings
|1 cup||Vanilla wafer crumbs|
|3 tablespoons||Butter or margarine; melted|
|1 pack||Cream cheese; softened; 8 oz|
|2 teaspoons||Lemon juice|
|1 pounds||Pitted tart cherries; canned|
|\N \N||Red food coloring; optional|
Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool completely. Drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch, and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.
Taste of Home; Feb./March 1995. NOTES : Instead of topping, for a quick and easy alternative, we use canned cherry pie filling.
Posted to TNT Recipes Digest by Theresa <dunlapcu@...> on Mar 5, 1998