Cherry Cheese Tarts Recipe For Chicago 12 Cup Mini Cheesecake P

CHERRY CHEESE TARTS- RECIPE FOR CHICAGO 12 CUP MINI CHEESECAKE P

Steps:

• Preheat oven to 375°F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.
• Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.
• Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
• Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.
• Fill evenly with the cheesecake mixture.
• Bake 14 minutes.
• Remove the pan from the oven and place on a rack to cool for 20 minutes.
• The tops will all as they cool.
• Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
• When cool, take the disc off the bottom of each cheesecake using a butter knife.
• Place 3 or 4 cherries on the top of each tart.
• Refrigerate until ready to serve. Makes 1 dozen cheesecakes.

MINI CHERRY CHEESECAKES

Steps:

• Place cupcake inserts into cupcake tin.
• Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
• Mix cream cheese, eggs vanilla.
• Add about 1/2 cup of the 3/4 cup sugar.
• Taste mixture.
• If not sweet enough add more sugar.
• I like to add a little at a time and taste.
• When I feel it's sweet enough I stop.
• Mix about 5 minutes with a mixer on medium.
• Add to cupcake inserts till about 2/3 full.
• Bake 12 to 15 minutes in a 350 degree oven.
• Cool and spoon cherrie pie filling on top of mini cheescake tarts.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place a vanilla wafer into the bottom of each muffin cup.
• Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
• Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.