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Jam-Topped Mini Cheesecakes Recipe

Photo by: Taste of Home

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.

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12 Servings
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 small bowl, combine the graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In another small 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.

Jam-Topped Mini Cheesecakes published in Country Woman October/November 2007, p29

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