Cooking, Baking, & Photo-taking

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Cherry Cheesecake Cupcakes December 8, 2011

Printable Recipe

12 vanilla wafers

2 pkg. (8 oz. each) cream cheese, softened

¾ cup sugar

2 eggs

Cherry pie filling

Place 1 wafer in the bottom of each of a 12 paper-lined muffin-pan cups; set aside.  Beat cream cheese, sugar, and eggs in a large bowl with electric mixer on medium speed until light and fluffy.  Spoon filling into each cup, filling about 2/3 full.  Bake at 350° for 30 minutes.  Turn off oven; open door slightly.  Let cool in oven for 30 minutes.  Remove from oven; cool completely.  Top with pie filling.  Refrigerate at least one hour.

Recipe courtesy of Kraft.

 

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