Instructions

1. PREHEAT oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.
2. BEAT cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.
3. BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.

Variation

Garnish with fresh mint sprigs just before serving.

Cooking time (duration)

Prep: 15 min Total: 2 hr 45 min

Number of servings (yield)

12 servings

Category

Dessert

Submitted by

Kraft Foods