Jam-Topped Mini Cheesecakes
Country Woman
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Presto! Our Test Kitchen crew turned cheesecake into finger food in just 15 minutes. For fun, experiment with other types of jams and preserves—like strawberry or apricot.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- Assorted jams, warmed
Directions:
In a bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Spoon over crusts.
Bake at 350° for 15-16 minutes or until center is set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.