This recipe is perfect for guests. They will feel really special with the individual cakes.—Marian Platt, Sequim, Washington
- 24 vanilla wafer cookies
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
- Whipped topping
- Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping. Yield: 24 servings.
Originally published as Individual Cherry Cheesecakes in Country Woman March/April 1992, p35
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