Mix 'n Match Mini Cheesecakes

photo by:kraft

This recipe is fantastic! It is a great alternative to other more commonplace desserts - I used tilted 5-inch pans so I left them in the pans and they didn't look exactly ...read more

posted by

ajb1322

on 4/2/2013

time

prep:

20 min

total:

5 hr 5 min

servings

total:

12 servings, 1/3 of one mini cheesecake each

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What You Need

cup HONEY MAID Graham Cracker Crumbs

Tbsp. sugar

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

tsp. vanilla

eggs

Make It

PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.

BEAT cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.

BAKE 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Stir-In Ideas

For each one-fourth portion of batter, stir in one of the following before pouring batter over crust and baking as directed: Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar. S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams. Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel. Chocolate Chunk: Stir in 1 oz. BAKER'S Semi-Sweet Baking Chocolate, chopped. New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour. Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies. Chocolate Royale: Stir in 2 oz. BAKER'S Semi-Sweet Baking Chocolate, melted. Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk. Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 oz. BAKER'S Semi-Sweet Baking Chocolate, melted. Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.

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a cook

posted:10/27/2002

YUM

a cook

posted:10/26/2002

a cook

posted:10/23/2002

threetoejam

posted:10/17/2002

I have made these mini cheesecakes many times when I had to provide refreshments for a church group I belong to. They are a hit every time. I top them with pie filling fruits for an extra treat and have also adapted this recipe to a 9 inch pie shell. I have also used almond flavoring in place of the vanilla. This recipe is simple and delicious.

duciebug

posted:10/15/2002

a cook

posted:10/11/2002

I use the mini baking cups, with a vanilla wafer in the bottom for the crust, add cheesecake mixture, bake, and top with different toppings, sometimes the canned pie mix, or jelly, or fresh fruit, makes great finger type food, and looks beautiful on a tray for parties, showers, holidays

a cook

posted:10/11/2002

bite size cheese cake is great

a cook

posted:10/10/2002

Sounds good and easy

a cook

posted:10/10/2002

a cook

posted:10/8/2002

Delicious recipe. Easy to make. Top with a tablespoon of cherry pie mix to make them extra special.