I like to take the pie filling out of the can, choose mostly the cherries and leaving lots of the thickened juice behind, put it in a well-sealed plastic container, and place in the cooler so it's chilled at dessert time.
If you don't want to use a packaged product, make Chocolate Chip Cookie dough from scratch, use part of it for the base of these luscious little cheesecakes, and then bake the rest or freeze for later.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- Refrigerated roll chocolate chip cookie dough OR homemade cookie dough
- 8 oz. pkg. cream cheese, softened
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1/4 cup flour
- 21 oz. can cherry pie filling
Preparation:
Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. Place 1 tablespoon of the chocolate chip cookie dough in each muffin cup.
In large bowl, beat softened cream cheese with butter thoroughly until smooth. Add brown sugar and beat well. Add eggs and vanilla and blend thoroughly. Add flour and stir until well combined. Top base with cream cheese mixture, filling muffin cups 2/3 full. Bake at 375 degrees for 30-40 minutes, or until tops are light brown. Cool completely and chill. Top cheesecakes with pie filling and serve. Serves 10
