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Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
24 mini cheesecakes

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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