Philadelphia Mini Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration. Ingredients:
1 cup graham cracker crumbs |
2 tablespoons sugar |
3 tablespoons butter, melted |
3 (8 ounce) packages cream cheese, softened (since it is a kraft recipe it calls for philadelphia brand, but use what you want or have, i have ev) |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs |
Directions:
1. Preheat oven to 325°F.
2. Line a muffin pan with 18 muffin cups.
3. Mix crumbs, 2 tablespoons sugar, and butter.
4. Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
5. Beat cream cheese with remaining sugar and vanilla until blended.
6. Add eggs one at a time and mix after each addition just until blended.
7. Divide filling between muffin cups.
8. Bake 25 minutes or until centers are almost set.
9. Cool for 30 minutes.
10. Refrigerate 2 hours.
11. Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
12. ENJOY! Yum, yum.
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