| 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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