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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for fussy recipes.Kay Keller, Morenci, Michigan Ingredients:
1 cup vanilla wafer crumbs |
3 tablespoons butter, melted |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
2 teaspoons lemon juice |
1-1/2 teaspoons vanilla extract |
1 egg, lightly beaten |
topping: |
1 pound pitted canned or frozen tart red cherries |
1/2 cup sugar |
2 tablespoons cornstarch |
red food coloring, optional |
Directions:
1. In a small bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon into crusts.
2. Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
3. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add the cherries, sugar, cornstarch and food coloring if desired. Bring to a boil; cook for 1 minute or until thickened. Cool; spoon over cheesecakes. Chill for at least 2 hours. Yield: 12 servings.
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