Jam-Topped Mini Cheesecakes Recipe

By Booper-2

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1 package (8 ounces) PHILADELPHIA® 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.