Mini Cheesecakes From Philadelphia Recipes

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PHILADELPHIA MINI CHEESECAKES



Philadelphia Mini Cheesecakes image

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.

Provided by berry271

Categories     Cheesecake

Time 3h15m

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 325°F.
  • Line a muffin pan with 18 muffin cups.
  • Mix crumbs, 2 tablespoons sugar, and butter.
  • Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
  • Beat cream cheese with remaining sugar and vanilla until blended.
  • Add eggs one at a time and mix after each addition just until blended.
  • Divide filling between muffin cups.
  • Bake 25 minutes or until centers are almost set.
  • Cool for 30 minutes.
  • Refrigerate 2 hours.
  • 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.
  • ENJOY! Yum, yum.

Nutrition Facts : Calories 216.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 77.7, Sodium 172.7, Carbohydrate 14.9, Fiber 0.1, Sugar 12.4, Protein 3.6

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