Vanilla Maple Peach Pie Cream Cheese Petites

Prep Time: 25 mins.
Cook Time: 25 mins.
Yield: 20

Recipe by: Jeanette N.

These Peach Pie Cheesecake Petites are perfect for any family dinner dessert. These are so much fun and easy to make with the family. Each one has a vanilla wafer cookie bottom with maple brown sugar cream cheese filling, topped with peach pie topping and roasted sliced almonds. Our family loves Eggland’s Best eggs because we care about nutrition. They’re an excellent source of vitamin b12 and Vitamin D; no other egg can compare to the nutritional value that Eggland’s Best eggs offer and our family values nutrition.

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Ingredients

24 vanilla wafer cookies

3 (8 oz) pkg. cream cheese, softened

1 tablespoon pure maple syrup

1/4 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

3 Eggland’s Best eggs, large

1 (21 oz) can peach pie filling

1/2 cup toasted sliced almonds

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Preparation

Preheat oven to 350° F. Line 24 regular-size muffin cups with foil baking cups. Place 1 vanilla wafer cookie in the bottom of each cup.
In a large bowl, beat cream cheese, maple syrup, brown sugar, and sugar on medium speed until creamy. Beat in vanilla, cinnamon, and Eggland’s Best eggs until well combined.
Spoon about 1/4 cup cream cheese mixture over each vanilla wafer cookie in each cup.
Bake for 20 to 25 minutes or until set. Cool in pans on a wire rack for 15 minutes.
Top each cheesecake with 1 tablespoon peach pie filling, refrigerate until chilled, about 1 hour.
Just before serving, top each cheesecake petite with roasted sliced almonds. To serve, remove cheesecake Petites from muffin pans. Store any leftovers in the refrigerator.

Nutrition

Information per Serving
Serving Size	20
Calories	203
Fat	14.4g
Saturated Fat	7.9g
Cholesterol	66mg
Sodium	131mg
Carbohydrates	15.4g
Dietary Fiber	0.4g
Protein	4.2g