Philadelphia Mini Cheesecakes

"Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration."
 
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photo by berry271 photo by berry271
photo by berry271
Ready In:
3hrs 15mins
Ingredients:
7
Yields:
18 mini cheesecakes
Serves:
18
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ingredients

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directions

  • Preheat oven to 325°F.
  • Line a muffin pan with 18 muffin cups.
  • Mix crumbs, 2 tablespoons sugar, and butter.
  • Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
  • Beat cream cheese with remaining sugar and vanilla until blended.
  • Add eggs one at a time and mix after each addition just until blended.
  • Divide filling between muffin cups.
  • Bake 25 minutes or until centers are almost set.
  • Cool for 30 minutes.
  • Refrigerate 2 hours.
  • Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
  • ENJOY! Yum, yum.

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