16 oz light cream cheese, softened
2 eggs, well-beaten
3/4 c sugar
1 tsp vanilla
40 vanilla wafers, Keebler or Nabisco work best
2 eggs, well-beaten
3/4 c sugar
1 tsp vanilla
40 vanilla wafers, Keebler or Nabisco work best
1 can Wilderness cherry pie filling. The cheaper varieties don’t have enough cherries for two per cheesecake.
Whip first four ingredients until well-blended, light and airy. Place cookies upside down in mini muffin liners on a cookie sheet (about 40). Spoon cream cheese mixture into each cup. Bake at 350° for 15-17 minutes. When cool, top with a dollop of pie filling. These freeze quite well. Put on a cookie sheet one deep, place in the freezer and when thoroughly frozen, remove from the cookie sheet and place in a freezer bag, then the freezer.
Whip first four ingredients until well-blended, light and airy. Place cookies upside down in mini muffin liners on a cookie sheet (about 40). Spoon cream cheese mixture into each cup. Bake at 350° for 15-17 minutes. When cool, top with a dollop of pie filling. These freeze quite well. Put on a cookie sheet one deep, place in the freezer and when thoroughly frozen, remove from the cookie sheet and place in a freezer bag, then the freezer. HINT: While traveling I found Reynolds Mini Foil Baking Cups and started my hoard with a purchase of 20 boxes. They're 2" in size and a perfect fit for the vanilla wafers.
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