Name: Never-Fail Cheesecakes
Yield: Makes 48 small cakes
Ingredients: 1 1/2 pounds cream cheese; 5 eggs; 1 1/2 cups sugar, divided; 1 1/2 pints sour cream, at room temperature; 3 teaspoons vanilla, divided; Your choice of cherry pie filling, maraschino cherries, pineapple chunks, half an apricot, etc.

My mom used to make this recipe for class bake sales when I was in elementary school, and it was always a huge hit with the other kids (and teachers). She uses mini-muffin tins for petite, cute, and delicious little cheesecakes.

Recipe notes

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