I have been reading a book series that shares sweet recipes, it is the Hannah Swensen series by Joanne Fluke. It is a fun series and I have added one other recipe so far, it was the Highlander bars. Here is a picture and the recipe for Min Cherry Cheesecakes:
Preheat oven to 350 rack in center
(28 pt) 2 8 ounce packages softened cream cheese - room temp (I used reduce fat)
(16 pt) 3/4 C white (granulated) sugar
(4 pt) 2 eggs
1 T lemon juice
1 t vanilla
(12 pt) 24 vanilla wafer cookies
24 cupcakes liners
(14 pt) 1 can cherry pie filling. Chilled (21 oz. net weight)
(I also added 132 white chocolate Girardelli chocolate chips melted to 12 of the cheese cakes which added another 8 points for 12 cheese cakes)
Line 2 muffin pans with cupcakes liners. Put 1 vanilla wafer cookie in the bottom of each, flat side down.
Chill the unopened can of cherry pie filling in fridge while you make the mini cheesecakes
You can do all this by hand, but it's easier with an an electric mixer, slow to medium speed.
Mix the softened cream cheese with the white sugar until it's thoroughly blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy.
Spoon the cheesecake batter into the muffin tins to about 1/2 to 2/3 full.
Bake at 350 F for 15 - 20 minutes or until top has a satin finish.
Cool on wire racks
When they are cook, open the can of cherry pie filling and place 3 cherries on top of each mini cheesecake. Divide the juice equally among the 24 mini cheesecakes.
Refrigerate in the muffin tins for at least 4 hours before serving (overnight is even better). Take them out of the tins, carefully remove the cupcake papers and place them on a silver platter for an elegant desert at a finger food party.
Hannah and her boyfriend just tried some, one of the plain and one with the white chocolate. They said that the one without the white chocolate is fluffier but they loved both.
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