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Philadelphia Mini Cheesecakes

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“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.”
3hrs 15mins
18 mini cheesecakes

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Line a muffin pan with 18 muffin cups.
  3. Mix crumbs, 2 tablespoons sugar, and butter.
  4. Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
  5. Beat cream cheese with remaining sugar and vanilla until blended.
  6. Add eggs one at a time and mix after each addition just until blended.
  7. Divide filling between muffin cups.
  8. Bake 25 minutes or until centers are almost set.
  9. Cool for 30 minutes.
  10. Refrigerate 2 hours.
  11. 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.
  12. ENJOY! Yum, yum.

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