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---------- Recipe via Meal-Master (tm) v8.04
Title: Miniature Cheesecakes
Categories: Cakes, Desserts, Easy
Yield: 12 Servings
-----------------------------------CRUST-----------------------------------
2/3 c Graham cracker crumbs 2 tb Margarine
2 tb Sugar
----------------------------------FILLING----------------------------------
2 pk Cream cheese (8 ounces each) 2 Eggs
1/2 c Sugar Strawberry, raspberry or
1 tb Lemon juice -apricot preserves
1/2 t Vanilla 1 t Grated lemon peel
Crust: Heat oven to 325 degrees.
Mix crumbs, sugar and margarine. Press rounded measuring tablespoonful of
crumb mixture onto bottome of each of 12 paperlined muffin cups. Bake 5
minutes.
Filling: Beat cream cheese, sugar, juice, peel and vanilla at medium
speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing well after each addition. Pour over crusts, filling each cup 3/4
full.
Bake 25 minutes. Cool before removing from pan. Refrigerate. Top with
preserves just before serving.
VARIATION: Substitue fresh fruit or pie filling for preserves.
VARIATION: Instead of crust mixture, place one vanilla wafer in each
paperlined cup.
MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap;
freeze. Let stand at room temperature for 40 minutes before serving.
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