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Cheesecake Cupcakes


Smaller-sized paper muffin cups
1 package of vanilla wafers
1 cup sugar
3 - 8 (eight) ounce packages of cream cheese, softened
4 eggs
2 tablespoons lemon juice

Cherry pie filling or blueberry or raspberry

Preheat oven to 350 degrees.

Mix sugar, cheese, eggs and lemon juice until smooth. Place muffin papers in smaller-sized muffin tins and place one vanilla wafer in the bottom of each (they may need to be trimmed a bit - depending upon the size of the muffin tin). Spoon cheese mixture over wafers to fill cups 3/4 full. Bake in preheated oven for 18 to 20 minutes. Cool. Cupcakes will sink in the middle while cooling. Spoon pie filling on each cupcake and refrigerate at least one hour. As an alternative to tinned pie filling - you can make your own sauce or use whipped cream. These are always a hit!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.