Jam-Topped Mini Cheesecakes Ingredients 1 cup graham cracker crumbs 3 tablespoons butter, melted 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 1 egg, lightly beaten Assorted jams, warmed Directions In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
Posted on: Mon, 15 Dec 2014 20:03:27 +0000