Mini Cheesecakes

Mini Cheesecakes

From Karen Stubbs

Two 8-ounce packages cream cheese
¾ cup sugar
2 eggs
2 teaspoons vanilla
Mini cheesecake pans
Mini cheesecake liners

Cream together the cheese and sugar by hand. If the cream cheese is too hard, place in microwave for 15 to 20 seconds to soften. Add the eggs and vanilla. Fill the mini “tassee” cup liners approximately ¾ full. Bake for 15 minutes at 350 degrees. The cheesecakes will be puffed up when removed from oven, but will drop when cool. Top with your favorite pie filling. Makes approximately 60 cheesecakes. NOTE: The cheesecakes can be frozen ahead of time. Remove from freezer approximately 30 minutes before use and top with pie filling.