Title: Mini Cherry Cheesecakes
Categories: Cheesecake
Yield: 12 Servings
| FROM JONI'S KITCHEN |
| 1 | c | Vanilla wafer crumbs |
| 3 | tb | Butter or margarine; melted |
| 1 | pk | Cream cheese; softened, 8 oz |
| 1 1/2 | ts | Vanilla |
| 2 | ts | Lemon juice |
| 1/3 | c | Sugar |
| 1 | | Egg |
| | | ***topping*** |
| 1 | lb | Pitted tart cherries; canned |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| | | Red food coloring; optional |
Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine
cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon
into crusts. Bake at 375 for 12 to 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 cheesecakes. Chill for at least 2 hours. Source:
Taste of Home; Feb./March 1995.