Mom's Petite Cheesecakes
Ingredients
- 24 oz cream cheese (softened and at room temperature)
- 1 tbsp lemon juice
- 4 oz sour cream
- 1 c sugar
- 5 eggs (at room temperature)
- 1½ tsp vanilla
- ¼ c sugar (additonal)
- cherry and blueberry pie filling
Instructions
- Cream 24 oz cream cheese until fluffy.
- Slowly add 1 c sugar, then 5 eggs one at a time, beating well after each.
- Add 1 tbsp lemon juice and 1½ tsp vanilla. Beat until smooth. In all, at medium speed, about 20 minutes.
- Fill almost to the top of petite baking cups and bake at 300 °F for 20-35 minutes or until top cracks. Cool, hole will drop in top.
- Mix 4 oz sour cream and ¼ c sugar, spoon over top of cheesecakes. Bake 5 minutes more.
- Cool and top with cherry and blueberry pie filling.
Notes
Can be frozen.
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