Mini Cherry Cheesecakes
1 pkg cake mix - yellow or chocolate
1/4 c. butter, melted
2 8 oz. pkg cream cheese, softened
1 tsp vanilla
3/4 c. sugar
1 1/2 c. sour cream
1/4 c. sugar
1 can (21 oz.) cherry pie filling
Place paper or foil liners in 24 muffin cups. Combine dry cake mix and butter in large electric mixer bowl for 1 minute. It will be crumbly. Divide mixture evenly in muffin cups. Level, but do NOT press.
Filling: Combine cream cheese, eggs, 3/4 c. sugar and vanilla in medium bowl. Beat at medium speed until smooth. Spoon evenly into muffin cups. Bake at 350 for 20 minutes or until mixture is set.
Topping: Combine sour cream and 1/4 c. sugar in small bowl. Spoon evenly over (baked and hot) cheesecakes. Return to oven for 5 minutes. Cool. Garnish each cheesecake with cherry pie filling. Refrigerate until ready to serve.
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