mini cherry cheesecakes
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For mini cherry cheesecakes
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1 cvanilla wafer crumbs
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3 Tbspbutter, melted
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1 pkg(8 ounces) cream cheese, softened
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1/3 csugar
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2 tsplemon juice
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1 1/2 tspvanilla extract
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1egg, lightly beaten
- FOR THE TOPPING
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1 lbpitted canned or frozen tart red cherries
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1/2 csugar
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2 Tbspcornstarch
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red food coloring, optional
How To Make mini cherry cheesecakes
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1In a small bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon into crusts.
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2Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely.
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3Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add the cherries, sugar, cornstarch and food coloring if desired. Bring to a boil; cook for 1 minute or until thickened. Cool; spoon over cheesecakes. Chill for at least 2 hours.
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