This is my mother's recipe. One that was always made around the Christmas holiday in our house...but became one that was a "pleaser" anytime! They are my brother, Andy's, favorite treat. I rencently made them for him for his birthday. I also bought him a Coke bottled in Mexico from our local Cantina. He likes "Mexico Coke" better....he swears it's sweeter!
Last week, my girlfriend Marta wanted to know if I had ever made my Salted Caramel Mason Jar Cheesecakes as "cupcakes." (I haven't!) But I referred her to this recipe instead. And suggested she omit the cherry topping and use the caramel sauce from the Mason Jar recipe instead. I'm dying to hear how they turned out! Either way, caramel or cherry, these are a hit.
Cherry Cheese Tarts
makes approx 20
24 Nilla wafers
2 (8 oz.) packages cream cheese
1/2 c. sugar
1 tsp. vanilla
2 cans cherry pie filling
Preheat oven to 350 degrees.
Line each cup with a cupcake paper.
Mix cream cheese and sugar until light and fluffy.
Add eggs, one at a time, and vanilla.
Scrape down sides of bowl and mix again.
Place a wafer (round side up) into each cupcake liner.
Fill with cream cheese mixture and bake at 350 degrees for 12-15 minutes.
Don't overbake! Being so little, the cheesecakes dry out easily if cooked too long!
Cool completely, then top each tart with the pie filling.
Refrigerate until time to serve, best if at least 4 hours.
(Blueberry topping would be good too, our fam just loves cherry!)