Mini Cheesecakes~

Mini Cheesecakes

Tamp about 1 teaspoon of crust in bottom of each mini paper muffin cup, fill about 3/4 full with cheesecake filling and bake for 12 minutes. I use the mini paper muffin cups to make it easier to remove from the baking tin. Makes about 72 mini cheese cake bites.Remove papers before serving and garnishing.

1-1/2 cups Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter, melted

4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla

1 teaspoon lemon extract
4 eggs

PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press about a teaspoon firmly onto bottom of each minimuffin slot.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Use spoon to fill each slot about 3/4 full.

BAKE 12-13 minutes or until center is almost set. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. These freeze well.

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