Mini Cherry Cheesecakes
1/2 cup graham cracker crumbs
2 Tbsp butter, melted
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
1 (10 oz) jar cherry preserves
Combine graham crumbs and butter, mixing well. Line 1 3/4' muffin pans with miniature paper liners (the foil ones look nicer). Spoon 1 teaspoon graham crumb mixture into each liner; gently press into bottom.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake at 350^ for 10 minutes.
Place cherry preserves in a small saucepan; heat just until preserves melt. Spoon about 1 teaspoon preserves over each cheesecake. Chill thoroughly.
Yield: 2 dozen.
These are also great topped with a whole cherry from a can of Cherry Pie Filling instead of the Cherry Preserves. I found this recipe in a Southern Living magazine back in the 1980's. These are one of my favorites for Christmas pot-lucks. Everyone raves about them! CATHY
1/2 cup graham cracker crumbs
2 Tbsp butter, melted
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
1 (10 oz) jar cherry preserves
Combine graham crumbs and butter, mixing well. Line 1 3/4' muffin pans with miniature paper liners (the foil ones look nicer). Spoon 1 teaspoon graham crumb mixture into each liner; gently press into bottom.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake at 350^ for 10 minutes.
Place cherry preserves in a small saucepan; heat just until preserves melt. Spoon about 1 teaspoon preserves over each cheesecake. Chill thoroughly.
Yield: 2 dozen.
These are also great topped with a whole cherry from a can of Cherry Pie Filling instead of the Cherry Preserves. I found this recipe in a Southern Living magazine back in the 1980's. These are one of my favorites for Christmas pot-lucks. Everyone raves about them! CATHY
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