Cakes and Frostings, Misc Desserts

Mini Cherry Cheesecakes

  • 1 cup Vanilla wafer, crumbs
  • 3 tablespoons Butter or margarine, melted
  • 1 ( 8 oz) packages Cream cheese
  • 1 1/2 teaspoons Vanilla
  • 2 teaspoons Lemon juice
  • 1/3 cup Sugar
  • 1 Eggs
  • TOPPING INGREDIENTS
  • 1 pounds Pitted canned or frozen tart red cherrie
  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • Red food coloring Optional

    • In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paperlined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, and egg; beat until smooth.

    Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 c juice in a saucepan; discard remaining juice.

    To juice add cherries, sugar, cornstarch andfood coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute.

    Cool, spoon over cheesecakes. Chill for at least 2 hours.

    Yield 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!