A mini muffin pan and smoked salmon are almost all you need to make savory cheesecake appetizers they'll be talking about long after the party's over!
What You Need
Original recipe yields 24 servings
1 cup finely crushed multi-grain cracker s (about 18)
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. white pepper
2 egg s
2 oz. smoked salmon, chopped
1 green onion, sliced
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Let's Make It
Heat oven to 325ºF.
Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute 1 drained 4.25-oz. can crabmeat for the smoked salmon.
Add 1 Tbsp. chopped fresh dill to prepared batter before spooning over crusts and baking as directed. Garnish with additional fresh dill.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.