Contributed by Stefanie Hendon
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Place 1-2 vanilla wafers into the bottom of each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light, fluffy and smooth. Make sure the batter is smooth or the cheesecake won’t turn out. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. DO NOT overcook. (The tops of the cheesecake do not need to crack in order to be finished.) Cool. Top with a teaspoonful of cherry pie filling.
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