"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Individual Cheesecake Cups Recipe

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This recipe for Individual Cheesecake Cups, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Wagner
Added: Wednesday, March 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 pkg. Duncan Hines Moist Yellow or Devils Food Cake Mix
c. butter, melted

Cheese Filling:
1 (8 oz.) cream cheese, softened
c. sugar
1 tsp. sugar
1 tsp. vanilla
2 eggs

Topping:
1 c. sour cream
c. sugar
1 (21 oz.) can cherry pie filling

Directions:
Directions:
Preheat oven to 350. Place 1 inch foil or paper liners into 24 muffin cups.

CRUST: Combine cake mix and melted butter in large bowl. Beat at low speed with electric mixer for 1 minute. Mixture will be crumbly. Divide mixture evenly into muffin cups. Level but do not press.

FILLING: Combine cream cheese, eggs, cup sugar and vanilla in meduim bowl. Beat at meduim speed until smooth. Spoon evenly into muffin cups. Bake at 350 for 20 minutes or until set. (These can be placed in covered air tight container at this point and placed in freezer for up to 4 weeks, then garnish at time of serving cupcakes).

TOPPING: Combine sour cream and cup sugar in a small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool completely. Garnish each cheesecake with cherry pie filling. Refrigerate until ready to serve.

 

 

 

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