Granola Apple Mini Cheesecakes |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 24 |
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Have not tried these yet, found in magazine..but wanted to put it in my file for future reference..sounds different Ingredients:
1 (9 ounce) box nature valley roasted almond crunchy granola bars (12 bars) |
1/4 cup butter or 1/4 cup margarine, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs |
1 (21 ounce) can apple pie filling |
Directions:
1. Heat oven to 350*.
2. Line 24 regular sized muffin cups with foil baking cups. break 8 granola bars into pieces, place in gallom size resealable food-storage plastic bag or in food processor.seal bag and crush with rolling pin or meat mallet or process till fine crumbs.
3. In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cups, press in bottom of cup to form crust.
4. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy.Beat in vanilla and eggs until well combined.
5. Cut or break remaining 4 granola bars into 1/2 pieces, stir into cream cheese mixture.
6. Spoon scant 1/4 cup mixture over crust in each cup.
7. Bake at 350* for 20-25 minutes or until set. Cool in pans on wire rack 15 minutes. Top each cheesecake with 1 tbls apple filling.Refrigerate till chilled, about 1 hour. To serve, remove cheesecakes from muffin pans, store in refrigerator.
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