Mini cherry cheesecakes

Yield: 12 Servings

Measure Ingredient
1 cup Vanilla wafer crumbs
3 tablespoons Butter or margarine; melted
1 pack Cream cheese; softened; 8 oz
1½ teaspoon Vanilla
2 teaspoons Lemon juice
⅓ cup Sugar
1 \N Egg
1 pounds Pitted tart cherries; canned
½ cup Sugar
2 tablespoons Cornstarch
\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

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