One-serving-size cheesecakes.
| Yield | |
|---|---|
| Source | Donna Black, Rockford, Ill. |
| Prep time | 1 hour |
| 3 | Package | cream cheese (8 ounce each) |
| 5 | eggs | |
| 1 | Cup | sugar |
| 1 1⁄2 | Teaspoon | vanilla extract |
| 1 | Cup | sour cream |
| 1⁄4 | Cup | sugar |
| 1 | cherry pie filling |
Beat cream cheese, sugar and vanilla together. Add eggs one at a time, beating well. Fill foil-lined muffin cups 3/4 full (will not raise). Put in muffin pan. Bake at 300 degrees for 40 minutes. Remove from oven. Let stand five minutes (will sink in the middle).
Fill top with sour cream and 1/4 cup of sugar mixed well
Top with spoonful of cherry pie filling. Yield: two dozen. Keep refrigerated.
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