Don't be fooled by the ugly little cheesecakes in this photo. I accidentally turned off my oven mid-way through the baking time and so these little guys turned out kinda wonky. They still taste good, but the texture and presentation are a bit off.
These will puff up like a cupcake while baking and then the center will fall during cooling. This creates a perfect indentation for the fruit filling. You can serve them in the muffin liners, but I prefer to take them off.
makes about 15
2 (8 oz) pkgs. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 can cherry or blueberry pie filling
Preheat oven to 350 degrees. Line muffin tins. Place a Nilla wafer in bottom of each liner.
In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until smooth. Beat in eggs. Fill muffin cups 2/3 way full. Bake for 20 minutes. Cool in muffin tin for 20 minutes then remove to wire rack until cooled completely.
Remove liners, if desired, and spoon pie filling into centers. Can be chilled before serving. Store in airtight container in fridge.
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