1. Preheat oven to 350? F.
2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
3. In a medium mixing bowl, beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 12|
|Calories from Fat: 173 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 217.8mg||67 %|
|Sodium 212.6mg||7 %|
|Potassium 126.5mg||3 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 43.2g|
|Protein 8g||11 %|
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Calories per serving: 371
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