Closed Jam-Topped Mini Cheesecakes Recipe

[Yours]

TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 12 servings
Ingredients

• 1 cup graham *****er 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

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.

Directions

1. In a small bowl, combine graham *****er 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.
2. 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.
3. Remove paper liners; top each cheesecake with 1 teaspoon jam.Yield: 1 dozen.

Originally published as Jam-Topped Mini Cheesecakes in Country Woman October/November 2