Wonderful little cheesecake tarts from Paula Deen. Perfect for just about any occasion. Ingredients 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 eggs 12 vanilla wafers 1 (21-ounce) can cherry pie filling (or other pie filling)

Instructions

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.

Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

A variation on this recipe is also hosted on BigOven.com as recipe number 161240.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 12 Servings    posted as 161240
    

notes:  These are delicious, yet easy to make. Kids and adults alike love them. The tart centers will "sink" after removing them from the oven, but they are supposed to, and they hold the cherry (or other fruit) filling better that way. These tarts are best after they've had time to chill, and they also will hold well in the refrigerator for a day or two.

Cuisine:   American

Main Ingredient:   Cream Cheese