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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Single serving cheese cakes...yummy or make a whole cheese cake. Instructions for both. Ingredients:
cup cakes |
2 - 8 oz cream cheese - softened |
3/4 c sugar |
1 t vanilla |
1 t lemon juice |
1 can of comstock cherry or blueberry pie filling |
2 eggs, slightly beaten |
1 box vanilla wafers |
or |
make into cake |
4 cream cheese, softened |
1 1/2 c sugar |
4 eggs |
2 t lemon juice |
2 t vanilla |
1 box vanilla wafers |
cake crust |
1 box + 1/2 c graham crackers (i use vanilla wafers), crumbled fine |
1/4 c + 1/2 of a 1/4 c powdered sugar |
1 t. allspice |
1/3 c melted butter |
Directions:
1. Preheat oven to 375 degree.
2. Put cup cake pappers in the bottom of a muffin 12 cup muffin pan.
3. Put a vanilla wafer in the bottom of the cup cake papers.
4. Beat all ingredients together.
5. Fill cup cake papers 2/3 full with mixture.
6. Bake 375 degree for 15 minutes (until set-should be browned).
7. Top with 1 tablespoon of pie filling.
8. Make Cake Crust:
9. Mix ingredients well and press on the bottom and 2/3 up the side of a 8 spring form pan.
10. Mix ingredients for the cake.
11. Bake 350 degree for 60-70 minutes or until center is set.
12. Turn off oven, leaving the door ajar, leave cheese cake in oven 1 hour.
13. Remove from oven.
14. Put a plate on top of the pan and turn cake up-side down.
15. Place in the refrigerator and cool completely.
16. Chill 4 hour or overnight.
17. Remove side of pan.
18. Slice and top the slice with cherry pie filling.
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