Jam-Topped Mini Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Presto! We turned cheesecake into irresistible finger food with these cute little treats. For fun, make them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. 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:
1. 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.
2. 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.
3. Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
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