| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(8 oz.) cream cheese |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg; (beaten well) |
|
|
Vanilla Wafers |
|
lg |
Can Crushed Pineapple; (drained) |
| 1 |
|
Jar maraschino cherries |
|
|
Cupcake papers |
INSTRUCTIONS
Cream sugar and cheese. Add vanilla. Add egg and blend until smooth.
Place 1 vanilla wafer on bottom of each cupcake paper. Spoon in above
mixture to about 1/2 full.
Bake at 350 degrees for 15 mins. Let cupcakes cool for about 1/2 hour and
refrigerate.
When cupcakes are chilled, spoon on crushed pineapple and top with a
cherry.
* I can tell you from experience that you can throw the eggs, cheese,
vanilla and sugar in an electric mixer or blender... I also make extra
cheesecakes and freeze them, saving the topping until I am going to use
them. Cheesecake will crack some when frozen, however since you are going
to top it later, the topping covers the cracks. You can use different
toppings, ie. cherry pie filling, blueberries etc. but the cheesecake
itself is quite rich, so the pineapple cuts the sweetness a bit. At
Christmas, I use both the red and green cherries in the topping, quite
festive...
Posted to TNT Recipes Digest by "edenblue" <edenblue@email.msn.com> on Mar
5, 1998
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