Mini Cherry Cheesecake Cups |
| Name: |
Jennifer Miller |
| Base: |
Fort Bragg |
| Recipe: |
Ingredients
Crust
1 (18 ounce) boxes duncun hines moist deluxe yellow cake mix or 1 (18 ounce) boxes devil's food cake mix 1/2 cup butter, melted Cheese filling
2 (8 ounce) packages cream cheese, softened 3 eggs 3/4 cup sugar 1 teaspoon vanilla extract Topping
1 1/4 cups sour cream 1/4 cup sugar 1 (21 ounce) cans cherry pie filling Directions
Preheat oven to 350.
Place 2 1/2 inch paper or foil liners in 24 muffin cups.
For crust, combine dry cake mix and melted butter in large bowl.
Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
Divide mixture evenly in muffin cups (level but do not press).
For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
Beat at medium speed with an electric mixer until smooth.
spoon evenly into muffin cups.
Bake at 350 for 20 minutes or until mixture is set.
For topping, combine sour cream and 1/4 cup sugar in a small bowl.
Spoon evenly over cheesecakes.
Return to oven for 5 minutes.
Let cool for 15 minutes.
Garnish each cheesecake with cherry pie filling.
Refrigerate until ready to serve. |
| |
|
|
