Easy Fruit Cheesecakes
- 24 vanilla wafers
- 3 (8 oz.) pkg. cream cheese, softened
- 1 c. sugar
- 1/4 tsp. nutmeg
- 1 tsp. vanilla
- 3 eggs
- 1/2 c. prepared fruit pie filling, puddings or preserves
- Heat oven to 325u0b0. Line 24 muffin cups with paper or foil baking cups. Place 1 vanilla wafer in bottom of each cup.
- In large bowl, combine cream cheese, sugar, nutmeg, vanilla, and eggs at medium speed, scraping sides of bowl occasionally. Pour mixture into prepared muffin cups, filling 2/3 full. Bake at 325u0b0 for 20-25 minutes or until set. Meanwhile, melt preserves in small saucepan over low heat. Carefully spoon 1 tsp. melted preserves over top.
- Cover pan; refrigerate over night. Before serving, remove paper baking cups and bring to room temperature. *Cheesecakes can be made up to 1 month ahead and frozen.
- Garnish with preserves 1 day before serving and let thaw in refrigerator. This is a good make-ahead recipe.
vanilla wafers, cream cheese, sugar, nutmeg, vanilla, eggs, fruit pie filling
Taken from www.cookbooks.com/Recipe-Details.aspx?id=790459 (may not work)