A few weeks ago I caught an old episode of Paula Deen on the Food Network. I’m always so amazed by how she makes everything look so simple. This episode was no different. Mix together six simple ingredients and you’ve got one of the most fabulous desserts I’ve ever had!
Directions: Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.
Note: I read a lot of online reviews before I tried this recipe. Most reviews suggested using a little less sugar and adding some lemon juice or zest. I also cooked down some sour cherries instead of using canned pie filling. The final result was fabulous – and SO easy.