| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | St. louis p, Post1 | 54 | servings |
INGREDIENTS
| 16 | oz | Cream cheese; softened |
| 2 | Eggs | |
| 3/4 | c | Granulated sugar |
| 1 | tb | Vanilla |
| 54 | Vanilla wafers -; (abt 3/4 of an 11 oz box) | |
| 1 | cn | Cherry or blueberry pie filling -; (21 oz) |
INSTRUCTIONS
Preheat oven to 375 degrees. Blend cream cheese, eggs, sugar and vanilla until smooth in food processor or on medium speed with an electric mixer. Place 1 1/4-inch cupcake liners in miniature muffin tins; crumble 1 vanilla wafer into the bottom of each cupcake liner. Fill each top about half full with cream cheese mixture. Bake for 10 to 15 minutes, or until cheesecake is set. Filling rises during baking, then settles down after cooling. When cool, top each tart with pie filling. Store, covered, in refrigerator. If desired, freeze unfilled tarts in airtight container. Top with pie filling just before serving. Yields 54 tarts. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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