Tuesday, March 31, 2015

PHILADELPHIA EASTER MINI CHEESECAKES

1
cup  graham cracker crumbs
3/4
cup  plus 2 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
tsp.  vanilla
3
 eggs
1
cup  plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54
 speckled malted milk eggs (about 9 oz.)

HEAT oven to 325°F.
MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.
Source: Kraft Foods

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