Line cupcake pans with liners. In small bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 2/3 full. Bake at 375 degrees for 25 minutes or until set. Top with pie filling and 1 teaspoon nuts. Chill. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 37 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 176.2mg||54 %|
|Sodium 58.4mg||2 %|
|Potassium 60.3mg||2 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.1g|
|Protein 5.3g||8 %|
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Calories per serving: 206
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