Thanks to our Weekend Cooking host, Beth of Beth Fish Reads. I think she's still in shock that I'm one of the contributors! If you'd like to see what other weekend cooks are sharing, just click on the logo above.
Last week, I told you all a bit about my Christmas Eve feasts for all the employees who worked up front at my Target store. Each year, more and more people from my work area brought in food to contribute, so it wasn't just a huge smorgasbord of desserts. There were big pans of homemade enchiladas, fresh fruits and veggies, crockpots filled with chilis and stews, and more. It seemed as though, once they realized that they truly were appreciated, they wanted to contribute to the bounty. By the second annual Christmas Eve feast, my little idea had turned into something very magical.
This week I'm going to share another recipe for a dessert that turned into a big hit. The recipe has a lot going for it: versatility in that you can use different cookies and toppings, and it's very easy to bake up several batches. I hope you'll give this recipe a try!
24 vanilla wafer cookies
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (12 ounce) can cherry pie filling
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
- In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.
A word of warning: these things are a bit like Lay's Potato Chips; very few people can stop at eating just one. 24 little cheesecakes won't last very long!