Have I ever told you that cherry pie is my favorite?
Oh, look — I have.
So, yeah: I loooove cherry pie. And when I saw that this month is National Cherry Month, I was pretty excited. Think of all the cherry pie I could make! More importantly, think of all the cherry pie I could eat!
During my giddy search for a cherry pie recipe, I ran across this recipe for cherry cheesecake tarts. I’m not sure these are “tarts” so much as “tiny cheesecakes” but hey, semantics, schmantics, right?
I actually wasn’t super stoked on the idea of these tarts, because I’m not the biggest fan of cheesecake. I only decided to make them because they looked really easy, and because the recipe on Food Network’s Web site had 375 reviews and an average rating of five stars. Three hundred and seventy-five people can’t be wrong. Right?
Turns out they weren’t wrong — these little cheesecakes are fantastic. Not only that, but they’re laughably easy to make. You’ve absolutely got to try them — they’d make adorable little Valentine’s Day desserts. Or, if you’re one of those anti-Valentine’s Day types, you can make them for Presidents Day. You know, George Washington, cherry trees … It’s perfect!
Recipe: Cherry cheesecake tarts
Recipe by Paula Deen
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 12 vanilla wafers
- 1 (21-ounce) can cherry pie filling or other pie filling
- Preheat oven to 350˚F. Line a cupcake pan with baking cups.
- In the bowl of a standing mixer or with a handheld mixer, beat cream cheese until fluffy. Add sugar and vanilla and beat well. Add eggs one at a time, beating well after each addition.
- Place a vanilla wafer, flat side down, in each cupcake cup. Scoop cream cheese mixture over wafers.
- Bake for 20 minutes, until set. The cheesecake will puff up considerably in the oven. Don’t worry; they’ll fall as they cool, leaving room for that cherry filling.
- After tarts have cooled, spoon cherry filling over the top of each one.
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