Serves: 6
Total Calories: 217
Place 2 medium-size paper baking cups in each cup of a microwave muffin pan or in 6 custard cups. Place a vanilla wafer in each cup. Set aside. Microwave cream cheese in a 2-quart microwave bowl for 1–2 minutes at defrost (30%) until soft. Stir in brown sugar, egg, and vanilla and beat until smooth. Pour into baking cups. Microwave 6 cups for 7–8 minutes at defrost (30%). Remove paper baking cups from dish(es). Cool at least one hour. Garnish with cherry pie filling and/or sour cream and sugar-sprinkled strawberries before serving. Keep refrigerated.
This Cheesecake Cups recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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