PHILADELPHIA Mini Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 18 |
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PHILADELPHIA Mini Cheesecakes Ingredients:
1 cups honey maid graham cracker crumbs |
3/4 cups plus 2 tbsp. sugar, divided |
3 tablespoons tbsp. butter or margarine, melted |
3 pkg. (8 oz. each) philadelphia cream cheese, softened |
1 teaspoon vanilla |
3 eggs |
1 cup cup whipping cream |
2 cups blueberries |
1 tablespoon lemon zest |
Directions:
1. HEAT oven to 325°F.
2. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
4. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
6. Variation:
7. Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.
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