My friend Pat Loud asked if I could make a dessert for a party she was hosting at her home. The guest of honor was Cherry Vanilla - the famed rock goddess, publicist extraordinaire, poet and performance artist. The evening was to celebrate the release of he…
Prep17 min
Cook30 min
ServesServes 4
What you'll need
Ingredients
click here to Download Individual Cherry Vanilla Cheesecakes recipe
24 round Keebler shortbread cookies
½ cup seedless raspberry jam
2(8-ounce) package cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla
4 large eggs
1 can cherry pie filling
The method
Directions
01
Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12-cup muffin tin with cupcake liners. Place one cookie in each cupcake liner. Dollop each with ½ teaspoon of jam.
02
With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
03
Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
04
Remove cheesecakes from muffin tin. Top each cheesecake with a spoonful of cherry pie filling. Refrigerate until ready to serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Individual Cherry Vanilla Cheesecakes
Prep
17 min
Cook
30 min
Yield
Serves 4
My friend Pat Loud asked if I could make a dessert for a party she was hosting at her home. The guest of honor was Cherry Vanilla - the famed rock goddess, publicist extraordinaire, poet and performance artist. The evening was to celebrate the release of he…
Ingredients
click here to Download Individual Cherry Vanilla Cheesecakes recipe
24 round Keebler shortbread cookies
½ cup seedless raspberry jam
2(8-ounce) package cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla
4 large eggs
1 can cherry pie filling
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12-cup muffin tin with cupcake liners. Place one cookie in each cupcake liner. Dollop each with ½ teaspoon of jam.
2
With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
3
Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
4
Remove cheesecakes from muffin tin. Top each cheesecake with a spoonful of cherry pie filling. Refrigerate until ready to serve.
Cook Like James
Individual Cherry Vanilla Cheesecakes
Prep
17 min
Cook
30 min
Yield
Serves 4
My friend Pat Loud asked if I could make a dessert for a party she was hosting at her home. The guest of honor was Cherry Vanilla - the famed rock goddess, publicist extraordinaire, poet and performance artist. The evening was to celebrate the release of he…
Ingredients
click here to Download Individual Cherry Vanilla Cheesecakes recipe
24 round Keebler shortbread cookies
½ cup seedless raspberry jam
2(8-ounce) package cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla
4 large eggs
1 can cherry pie filling
Directions
1
Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12-cup muffin tin with cupcake liners. Place one cookie in each cupcake liner. Dollop each with ½ teaspoon of jam.
2
With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
3
Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
4
Remove cheesecakes from muffin tin. Top each cheesecake with a spoonful of cherry pie filling. Refrigerate until ready to serve.
