3 (8-oz.) pkgs. cream cheese, softened
1 1/2 c. sugar, divided
5 eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
2 cans cherry pie filling
Beat together cream cheese and one cup sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and mix again. Pour into mini foil cups, filling 3/4 full. Bake 20 minutes at 350 degrees. Remove from oven; let stand 5 minutes. Combine sour cream and remaining 1/2 cup sugar. Top each mini-cake with 1/2 tsp. of the mixture and return to the oven for 5 minutes. When cooled top each cheesecake with one cherry and a little of the filling. Keep refrigerated. Makes 8 dozen.
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