Ingredients
- 12 saltine crackers, finely crushed
- 1 Tbsp. butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container spinach and artichoke cream cheese spread, (Kraft Philadelphia)
- 1 (8 oz) container sour cream, divided
- 1 (4 oz.) package crumbled blue chese
- 1 Tbsp. flour
- 2 eggs
Preparation
Step 1
Preheat oven to 325 degrees. LIne 1 (12 cup) muffin pan with paper liners. Spray liners with nonstick cooking spray.
In a small bowl, stir together cracker crumbs and melted buter. Spoon cracker mixture evenly into bottom of liners, pressing to form crust.
In a large bowl, place cream cheeses, 1/2 cup sour cream, blue cheese and flour. Beat at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over cracker mixture filling paper liners competely full.
Bake for 40 minutes or until set. Let cool in pan on wire rack for 15 minutes. Remove fom pan to wire rack, and let cook completely (about 15 minutes). Cover, and chill for 2 hours. Freeze for 30 minutes, or until paper liners can easily be removed from cheesecakes. Remove and discard paper liners.
Serve cheesecakes over greens, drizzled with blue cheese dressing if desired.
Dollop cheeseckaes evely with remaining sour cream.