Mini Cherry Cheesecakes
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
12 vanilla wafers (see note)
1 can (21 oz.) cherry pie filling (see note)
Preheat oven to 350ºF.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.
The cheesecakes will fall slightly in the middle which makes a perfect "cup" for holding the pie filling.
Note: I made these over the weekend and while they were rather easy to make they just didn't have that cheesecake consistency. Also if you use cherry pie filling it doesn't taste very good. I found out that blackberry and blueberry are perfect with the cheesecakes because they add just the right bit of tart flavoring.
Note: You cannot use a generic brand of Vanilla Wafers as they are not big enough for one to cover the entire cupcake liner. Nilla Wafers work perfectly.