Frank Vascellaro and his mother Rosalie head to the kitchen to whip together some bite-sized mini cheesecakes. Check out the recipe below.


2- 8 ounce packages cream cheese
1-box Vanilla wafers
1/2-cup sugar
1-teaspoon real vanilla
1-container Paper bake cups, about 2 inches in diameter size
1-cans of cherry pie filling


Mix the cream cheese vanilla and sugar on medium speed until blended.

Add the eggs to the cream cheese mixture and mix well.

Place one vanilla wafer in each paper bake cup with the flat side down. Place the baking cup in a muffin tin.

Pour the cream cheese mixture over wafer and fill one half to three quarters of the way. Do not fill the bake cup all the way to the top.

Bake at 325 for 25 minutes. Remove baking cups from tin and let cool.

When cool, top your mini cheesecakes with pie filling. Enjoy.


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