Saturday, September 4, 2010

Betty's Cheesecakes

A very dear friend of mine, gave me this recipe many years ago. She is one of the best cooks ever and mother-in-law to one of my best friends. These are individual cheesecakes and one of my most requested dessert recipes. They travel well and are easy to eat. I always take them to 4th of July picnics(2 this year) and they are festive and nice for the holidays too. You can use any kind of topping you like, I prefer cherry and blueberry, or you can make your own out of fresh fruit(I've used fresh peaches before and they were good.) This makes exactly 2 dozen and most people can't eat only one so you may want 2 batches. Bon Appetit!!

  1. 3 - 8 oz. pkgs. cream cheese

  2. 5 Eggs

  3. 1 1/2 teaspoons vanilla (preferably Mexican)

  4. 1 cup sugar


  1. 1 cup sour cream

  2. 1/2 cup sugar


  1. Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.

Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.

Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!

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