1 (21 oz) can fruit filling, cherry, blueberry, peach, or strawberry are good
2 tbsp sugar
3 (8 oz) pkg cream cheese, softened
3 eggs
2 tsp vanilla
Instructions
Preheat oven to 350F. Line large cupcake pan with paper liners or use 4-in cheesecake pans.
In a mixing bowl combine crumbs, 2 tbsp. sugar, and butter. Divide the crumb mixture equally among the pans and press the crumbs to form an even layer. Bake for 3-5 min. Cool completely.
Reduce heat to 325F. In the bowl of an electric mixer combinecream cheese on med-high speed until light and fluffy. Add 1 cup sugar and continue to beat until smooth. Scrape the inside surface of the bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla and mix just to incorporate.
Fill liners 2/3 with cheese mixture. Bake 20 to 25 min. or until a knife inserted in center comes out clean. Cool completely. Top each with fruit filling. refrigerate until ready to serve.
Originally Submitted
3/2/2009
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