Prep time is 20 minutes + chilling
Bake time is 15 minutes + cooling
Ingredients:
1 c. vanilla wafer crumbs
3 Tbsp butter, melted
1 package (8 oz) cream cheese, softened
1 1/2 tsp vanilla extract
2 tsp lemon juice
1/3 c. sugar
1 egg
Topping:
(use pie filling)
1 lb. pitted canned or frozen tart red cherries
1/2 c. sugar
2 Tbsp cornstarch
Red food coloring, optional
Directions
- In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely.
- Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheese cakes. Chill for at least 2 hours.
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