Monday, April 29, 2013
This is a new dessert I tried tonight. I haven't tasted it yet because it has to chill for two hours, but it sure looks good! Recipe makes 18 mini cheesecakes.
1 cup graham cracker crumbs
2 T. sugar
3 T. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 t. vanilla
3/4 c. sugar
Preheat oven to 325 degrees. Line 18 regular size muffin cups with paper liners.
Mix graham cracker crumbs, 2 T. sugar and melted butter until blended. Press onto bottom of muffin liners.
Beat cream cheese, vanilla and 3/4 c. sugar with mixer until blended. Add eggs, one at a time on low speed, just until blended. Pour mixture over crusts.
Bake 25-30 minutes, or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top with strawberry jam and one sliced strawberry. Garnish with mint springs.
Other toppings: whipped cream and blueberries OR 2 T. Philadelphia Indulgence milk chocolate and 1 t. sweetened flaked coconut.