Mini Cheesecakes

This doesn’t exactly go along with my fall recipe theme, but I got a few requests for this one the other day, so I thought I’d go ahead and share it now.

Cherry Cream Cheese Tarts (aka Mini Cheesecakes), by Paula Deen

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling (or other pie filling – blueberry is good)

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of muffin pan. Lay one vanilla wafer, flat side down, in the bottom of each cup. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. (The filling will sink in the middle, leaving a perfect little cavity for your filling). Serve with cherry filling on top, or pie filling of your choice.