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Food and Recipe Jam-Topped Mini Cheesecakes Recipe

Discussion in 'Lifestyle & Healthy Living' started by Yours, Jun 4, 2016.

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    TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
    MAKES: 12 servings
    • 1 cup graham ©râcker 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

    Nutritional 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.

    1. In a small bowl, combine graham ©râcker 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 speed just until combined. Spoon over crusts.
    2. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
    3. Remove paper liners; top each cheesecake with 1 teaspoon jam.Yield: 1 dozen.
    Originally published as Jam-Topped Mini Cheesecakes in Country Woman October/November 2

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