Little Cherry
Cheesecake
1 lb of SOUTH
MOUNTAIN CREAMERY cream cheese
¾ cup sugar
1 box vanilla wafers
1 tsp vanilla
2 SOUTH MOUNTAIN
CREAMERY eggs
1 can cherry pie filling
Preheat oven at 375.
Crush vanilla wafers.
Beat SMC cream cheese, sugar, vanilla, and SMC eggs until
smooth and creamy.
Place mini paper cups in each mini muffin tin.
Fill ½ teaspoon of crushed vanilla wafers in bottom of each
tin.
Fill ¾ each muffin tin full of cream cheese mixture.
Bake at 375 degrees for 12 minutes or until golden brown.
Let cool.
Top with pie filling.
ENJOY!
*makes 24 servings
*store in refrigerator.
*Will stay fresh for one week.
Monday, February 4, 2013