This was a recipe I came up with during the summer. I wanted to do something mini and cute and cheese cake sounded good so I used a shortbread crust recipe I had, baked the tiny crusts in a muffin pan and used Eagle Brand's Cherry Cheese Pie recipe for the filling. I love the Eagle Brand recipe so I knew it couldn't be anything but good. I was correct!
Shortbread Crust
2/3 cup butter, softened
1/4 cup white sugar
11/4 cups all purpose flour
Preheat oven to 350 degrees F. In a medium bowl, mix all ingredients together until evenly crumbly. Press into a 9 inch square pan. I doubled the recipe and made an 8 inch square pan and almost 12 (I think) mini crusts by pressing the dough into the muffin pan. Bake for 20 minutes or until lightly brown around the edges.
Cheese Pie
1 (8 ounce) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated milk
1/3 cup lemon juice
1 tsp vanilla extract
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed mild until smooth. Stir in lemon juice and extract. Pour into cooled shortbread crusts. Chill 4 hours or until set.
Now you can top with cherry pie filling for a yummy and pretty finish.
Very good. It satisfies all your cream cheese with cherries on top cravings. A little chocolate somewhere in there and it would have been perfect. :-) Let me know if you try it out and what you think.
Where was I when you made these? Thanks for sharing with me!
Posted by: kristen | November 10, 2009 at 03:52 PM