Mini Cheesecakes with Goat Cheese & Sun Dried Tomato

By jads8627

Ingredients

• Makes about 6 dozen cheesecakes
• 1 package 12 oz refrigerated crescent dinner rolls
• 1/2 pound goat cheese softened
• 1/4 pound 4 oz. cream cheese softened
• 4 eggs
• 1/4 cup finely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon white peppers
• 1/2 cup oil packed sun-dried tomatoes well drained and finely chopped

Preparation

Step 1

Preheat oven to 350 degrees. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan cavities. Bake 3-5 minutes or until lightly browned. Cool slightly.

Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining tomatoes. Bake 10-12 minutes or until set.