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Mini Apricot Cheesecakes
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24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves
Place wafers flat side down in paper-or foil-lined muffin cups; set
aside. In a large mixing bowl, beat cream cheese and sugar until
smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin
cups three-fourths full. Bake at 375° for 17-20 minutes or
until top is set. Cool on a wire rack for 20 minutes. Carefully
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |