If you like cheesecake than these are for you. My mom made a slightly different version of this recipe that you make in an oblong pan and then cut into squares. I took the original recipe and changed it up a bit, making individual servings in mini muffin cups. I also added the cherry pie filling on the top. These were the most popular offering on my holiday cookie tray last year and I plan to double the batch this year.
makes about 72
1 stick butter softened
1/3 cup brown sugar
1 1/4 cup flour
1/2 cup walnuts
3 bricks cream cheese softened
3 egg
3 tblsp heavy cream
juice of one lemon
3 tsp vanilla
2/3 cup sugar
1 can cherry pie filling
Finely grind the nuts in a food processor. Add to the nuts the butter, brown sugar and flour. Combine with hands until a soft dough forms. Press 1 tsp of dough into the bottom of mini muffin tins that have been lined with paper cups. Bake for 10 minutes at 350. Remove from oven and let cool. Meanwhile mix together cream, sugar, lemon juice, heavy cream, egg and vanilla. Scoop a small amount of batter into muffin cups just to the top, about 1 tablespoon per muffin cup. Top off each with 1 cherry and a bit of pie filling. Bake at 350 for 20 minutes.
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