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1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sugar
1 egg.
Topping:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
2 tablespoons cornstarch
Red food coloring, optional
In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffing cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 degrees for 12-15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at lease 2 hours. Yield: 12 servings.
Cherry Cobbler
92.9%