- 36
- 275 mins
Ingredients
- 15 graham cracker squares
- 1/2 cup sliced almonds
- 1 1/4 cups sugar
- 1/3 cup butter or margarine, melted
- 3 packages (8 oz each) cream cheese, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3 eggs
- 1/3 cup seedless blackberry jam
- 36 fresh blackberries
- Fresh mint leaves, if desired
Preparation
Step 1
1 Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place crackers, almonds and 1/4 cup of the sugar. Cover; process until finely ground. Add melted butter. Cover; process until mixture looks like wet sand. Press in bottom of pan.
2 Bake 10 to 12 minutes or until golden brown. Cool. Meanwhile, in large bowl, beat cream cheese, remaining 1 cup sugar, the flour and vanilla with electric mixer on medium speed until smooth. On low speed, beat in eggs, one at a time, just until blended. Pour over crust.
3 Spoon small dollops of jam over filling; swirl with knife. Bake 35 to 40 minutes or until set. Cool in pan on cooling rack 1 hour. Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Top each cheesecake bite with 1 blackberry and mint leaf. Store covered in refrigerator.
1 Serving Calories140 , Total Fat10g (Saturated Fat5g, ), Sodium95mg Total Carbohydrate13g (Dietary Fiber0g ), Protein2g