There are few comfort foods as efficiently comforting as cheesecake.
That might be why St. Louis Today choose to feature cheesecake cupcakes on Saturday!
Check out how simple this is:
You will need: 15 to 18 vanilla wafers, 2 (8-ounce) packages of cream cheese (softened), 2 eggs, 3/4 cup granulated sugar, 1 tablespoon vanilla, 1 (21-ounce) can cherry or blueberry pie filling
1. Preheat the oven to 350 degrees. Place cupcake liners in muffin tins, and place one vanilla wafer into the bottom of each cupcake liner.
2. Process cream cheese, eggs, sugar and vanilla until smooth in a food processor or beat on medium speed with an electric mixer.
3. Fill each cupcake liner about three-quarters full with cream cheese mixture. Bake about 15 to 20 minutes, until cheesecake is set. Filling rises during baking, then settles after cooling.
4. When cool, top each cupcake with pie filling. Store, covered, in refrigerator.
Note: If making ahead, freeze cheesecakes in an airtight container. Thaw in the refrigerator and top with pie filling just before serving.