Friday, May 19, 2017

FRUIT TOPPED PETITE CHEESECAKES

CRUST:

1 cup Graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted

FILLING:
1 cup sugar
2 tbsp lemon juice
3 pkgs (8-oz)cream cheese, softened
3 eggs
2 tsp vanilla

TOPPING:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach, strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners; set aside.

In a mixing bowl, combine the Graham cracker crumbs, the 2 tablespoons of sugar, and the butter. Divide the mixture evenly among the lined muffin tins and press the crumbs to form a solid layer in each cupcake liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce oven heat to 325 degrees.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add the 1 cup of sugar and continue to beat until smooth. Scrape the inside of the bowl to be all the mixture is in the bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla; mix just to incorporate. Fill cupcake liners 2/3 full with the cream cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Top with the fruit filling and refrigerate until ready to serve.

Note: This is one of my older recipes. I think it might be from an old Country Living magazine but I am not sure.


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