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Mini Chocolate Cherry Cheesecakes Recipe
From Peggy Filippone

These are bite-sized chocolate cherry cheesecakes. They are perfect for parties and buffets. They look difficult, but are really quite simple to make. This recipe makes a lot, but they go fast. Betcha can't eat just one! I attached a picture, also.

For the Bottom:
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix

For the Filling:
2 (8-ounce) package cream cheese, at room temperature
3 eggs, at room temperature
1-1/2 cups powdered sugar
2 tsp vanilla extract

1 can (21 ounces) extra-fruit cherry pie filling, drained

Preheat oven to 350. Line mini-muffin pans with papers. Place the cherries in a strainer to drain.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over chocolate base, filling not quite to the top of the paper. Press one drained cherry into the filling in each.

Bake at 350 for 15 minutes. Cool completely before serving. Makes about 6 to 7 dozen mini cheesecakes.
Tona in Bama

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