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Food Jam-Topped Mini Cheesecakes Recipe

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muffin-cup-recipes-Jam-Topped-Mini-Cheesecakes.jpg


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
 

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