Here’s the recipe:
2 pkg. of (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
1 Tbsp vanilla
1 Tbsp lemon juice
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen.
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate. Oh yeah … and enjoy!
UPDATE: HI GUYS! – This recipe must be getting pinned often because I see a lot of recent questions with people having trouble. I made this about five years ago and at the time these little mini foil baking cups were pretty easy to find. Reynolds made them and on the box, they were labeled 2 inch. Smaller than a muffin liner and larger than a miniature baking cup. The top of the liner measures 2 inches wide and if you opened them up and flattened them out, they are 3.5 inches in diameter. The liners were sturdy enough so you didn’t need a mini pan to place them in. They can go straight onto a baking sheet. The cheesecakes are small – the size of a vanilla wafer base. And maybe a hair smaller because the wafers didn’t lay 100% flat. I put the round side down and they fit great. If you are baking in regular muffin size cups, then they will be bigger and need adjustments to the time. It could also be why the wafers are floating to the top. Try mixing the two (2) room temperature 8 oz blocks of cream cheese and sugar together first. Then add room temp eggs, vanilla and lemon juice to help it from being lumpy. The mixture was thin but not runny if you look at the pic above. I should probably revisit this recipe and update it. I wrote this back when I was the only one reading my site, so the directions could be better. I hope this helps some in the meantime : ).