Jam-Topped Mini Cheesecakes
Total TimePrep: 20 min. Bake: 15 min. + chilling
So easy to make and delicious. I doubled the recipe and added a tsp of lemon juice. I also followed a suggestion from another cook and substituted 1/3 of the graham cracker with finely cut up pecans (totally unnecessary but I think that the nuts added a nice crunch and flavor). I will definitely make this often!
Great recipe. Made a couple of changes. Didn’t have graham crackers, so I just put a vanilla wafer in the bottom of the cup for the crust. Also used cherry pie filling for the fruit topping instead of jam. Just a little dollop is needed.
How long can these cheesecakes be kept out without refrigerating? Seen use for bake sales so is that safe with the cream cheese ingredient?
My question, has anyone stirred the jams into the top layer before baking? I have an awesome tomato jam (clear) I want to try...Another place to use my garden products..
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Recipe was just enough for my mini cheesecake pan. I didn’t use paper cups. If using a muffin pan, you will need to double the recipe. Easy recipe.
These are super easy and a big hit with my family. I took the advice of one reviewer and doubled the cream cheese filling and I ended up making 14 cheesecakes. I left off the jam and let everyone put whatever topping they wanted on theirs but most people didn't top them at all. They're good without the topping.
Taste was good but had to adjust ingredients for cheesecake filling. Here is what I did for 24 muffin size mini cheesecakes. I made lemon cheesecakes so fresh fruit would be the topper.2 cups graham crumbs6 tbsp butter, melted3 - 8oz cream cheese1 cup sugarzest of 1 lemon2 tbsp. fresh lemon juice3 eggs
definitely need to double the ingredients to get 12. Taste is okay.
I am new baker..:) so always trying 'easy' recipe .i had two issues.. first i ran out of cream cheese filling after 9 , next time i am going to double the filling :)also when my cakes came out of oven they deflated ( concave) .. what did i do wrong??