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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 remove from pans to cool completely. Top each cheesecake with
2 teaspoons preserves. Store in refrigerator.
Yield: 2 dozen.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |