Pour in your favorite barbecue sauce until it’s well coated.
Mom’s (Rose’s) Bite-Sized Cheesecakes
I’ve kept this recipe since I was in St. Margaret’s Grammar School. My mother and I used to make these two-bite cheesecakes for every one of their numerous bake sales.
3/4 cups sugar
2 packages (8 oz. each) cream cheese
2 eggs
1 tsp. vanilla
box vanilla wafers
Beat all ingredients until fluffy. Place 1 vanilla wafer in lined cupcake pan (use small liners).
Fill 2/3 full with cheese mixture.
Bake for 15 to 20 minutes at 375 degrees.
When cool, top with spoon of pie filling.*
*Or whatever you’d like to top the cheesecakes with. For the Dance Fest, I used a dollop of lemon curd and 3 to 4 fresh blueberries because it was blueberry season. Sliced strawberries would work or any kind of fresh berry or even fruit jam.
Ready for another helping of Christine Wenger’s Comfort Food Mysteries?
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