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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

INDIVIDUAL CHEESECAKE CUPS Recipe

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This recipe for INDIVIDUAL CHEESECAKE CUPS is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping
1 1/2 cups sour cream
1/4 cup sugar
1 21-ounce can cherry pie filling
Crust
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1/4 cup butter, melted
Cheese Filling
2 8-oz pkg cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 350º. Place 2 1/2-inch paper or foil liners in 24 muffin cups.

For crust, combine dry cake mix and melted butter in large bowl. Beat at low speed with electric mixer for 1 minute, mixture will be crumbly. Divide evenly in muffin cups. Level but do not press.

For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla in medium bowl. Beat at medium speed with electric mixer until smooth. Spoon evenly into muffin cups. Bake at 350º for 20 minutes or until mixture is set.

For topping, combine sour cream and 1/4 cup sugar in small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool and garnish each with cherry pie filling. Refrigerate until ready to serve.

Note: You can substitute Devil's Food cake mix to make a black forest version.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This was one of Adam's favorite desserts. They're great classroom treats!

 

 

 

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