Fruity Cheesecake Cupcakes

Submitted by Nana Amy

"These are really delicious and beautiful. I serve them on a very large round black platter and use 3 different pie fillings for color and variety, like pineapple, cherry, and blueberry. You will need to use 1 package of foil-lined cupcake holders."

 

• Ready In: 1hr
• Ingredients: 6
• Yields: 24 cupcakes
• Serves: 18-24

ingredients

• 24 nabisco nilla vanilla wafers (Use this brand because their shape is the best shape for the crust.)
• 2 eggs
• 3⁄4 cup sugar
• 2 (8 ounce) bars neufchatel cheese
• 2 teaspoons vanilla
• canned fruit pie filling

directions

1. Put 1 vanilla wafer flat side down in the bottom of each of 24 cupcake holders.
2. Mix eggs, vanilla, and sugar together in a mixer bowl.
3. Mix in the cream cheese and mix with an electric mixer on medium speed until creamy and smooth.
4. Put the cupcake holders on a large cookie sheet.
5. With a tablespoon, spoon the batter into the holders a bit more than 1/2 full.
6. Bake 350 degrees for 15 minutes.
7. Cool for 10-15 minutes, then put whole sheet of cupcakes into the refrigerator.
8. When cupcakes are cold, spoon pie filling on top of cupcakes.
9. Store in the refrigerator.