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Jam-Topped Mini Cheesecakes
Nb persons: 0
Yield: 1 dozen
Preparation time:
Total time:
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Prep: 20 min. Bake: 15 min. + chilling Yield: 12 Servings | |
1 cup | graham cracker crumbs |
3 tablespoons | butter, melted |
1 package (8 ounces) | cream cheese, softened |
1/3 cup | sugar |
1 teaspoon | vanilla extract |
1 | egg, lightly beaten |
Assorted jams, warmed
Directions
In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
Nutritional Facts
1 each (calculated without assorted jams) equals 149 calories, 11 g fat (6 g saturated fat), 46 mg cholesterol, 124 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.
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