Jam-Topped Mini Cheesecakes

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Presto! We turned cheesecake into irresistible finger food with these cute little treats. For fun, make them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. —Taste of Home Test Kitchen

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Ingredients

  • 1 cup graham cracker 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

Preparation

Step 1

In a small bowl, combine graham cracker 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.

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.

Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
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REVIEWS:

OHMYGOSH...I just made these as a finish to my New Year's dinner for tomorrow. I thought they would be just enough after a big meal. Well I had to test one ("to make sure no one gets ill" ) It's a good thing I need 11, otherwise might not stop!!! YUMMY!!! Let's see... could we just have ice cream???

Love these little things! Made them for a family function and now that is what everyone wants me to bring when we get together. Usually take them with a selection of different toppings so everyone is happy.

These also make a nice dessert for a dinner party. I used chocolate crumbs instead of graham cracker crumbs.





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