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Suggest a better descriptionPreheat oven to 375 degrees. Blend cream cheese, eggs, sugar and vanilla until smooth in food processor or on medium speed with an electric mixer. Place 1 1/4-inch cupcake liners in miniature muffin tins; crumble 1 vanilla wafer into the bottom of each cupcake liner. Fill each top about half full with cream cheese mixture. Bake for 10 to 15 minutes, or until cheesecake is set. Filling rises during baking, then settles down after cooling. When cool, top each tart with pie filling. Store, covered, in refrigerator. If desired, freeze unfilled tarts in airtight container. Top with pie filling just before serving. Yields 54 tarts. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 54 | ||
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Calories: 533 | ||
Calories from Fat: 441 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.1g | 65 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 187mg | 58 % | |
Sodium 477.8mg | 16 % | |
Potassium 209.9mg | 6 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 15.2g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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