Jam-Topped Mini Cheesecakes
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.12 ServingsPrep: 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 teaspoon vanilla extract
- 1 egg, lightly beaten
- Assorted jams, warmed
Directions
- In a small bowl, combine 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 and vanilla until smooth.
- Add egg; beat on low until just combined. 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.
Nutrition 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.