Cherry Cheese Tarts- Recipe For Chicago 12 Cup Mini Cheesecake P

1. 1

   Preheat oven to 375u00b0F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.

2. 2

   Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.

3. 3

   Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.

4. 4

   Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.

5. 5

   Fill evenly with the cheesecake mixture.

6. 6

   Bake 14 minutes.

7. 7

   Remove the pan from the oven and place on a rack to cool for 20 minutes.

8. 8

   The tops will all as they cool.

9. 9

   Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.

10. 10

    When cool, take the disc off the bottom of each cheesecake using a butter knife.

11. 11

    Place 3 or 4 cherries on the top of each tart.

12. 12

    Refrigerate until ready to serve. Makes 1 dozen cheesecakes.

* Per serving · 4 servings · Values may vary.