Eagle Brandandreg; Mini Cheesecake
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- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 65 mg
- Sodium
- 158 mg
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 65 mg
- Sodium
- 158 mg
Ingredients
Directions
- HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.
- COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
- BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
- *If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.
- VARIATION
- CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.
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