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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 12 |
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These are bite-sized cheesecakes and are so-o good! The centers of these tiny treats fall with baking forming an indentation that is just right to fill with sour cream. Recipe came from an old Sunset magazine. Ingredients:
butter, for greasing the pan |
graham cracker crumbs |
3 eggs, separated |
3/4 cup sugar |
2 (8 ounce) packages cream cheese, softened |
1 (8 ounce) carton sour cream |
3/4 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
2. Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
3. Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
4. To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.
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