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Mini Cheesecakes

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Preparation Time
20 minutes

Bake Time
20 minutes

Chill Time
2 hours

Makes about 2 dozen

Notes, Tips & Suggestions
Chocolate Mini Cheesecakes: Add 1 (6-ounce) package semi-sweet chocolate chips (1 cup), melted, to batter; mix well.

Proceed as above. Bake 20 to 25 minutes.
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  • 1 1/2 cups graham cracker or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/4 cup margarine or butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 eggs
  • 2 teaspoons vanilla extract

    1. Preheat oven to 300°F. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
    2. In large mixer bowl, beat cream cheese until fluffy.
    3. 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.
    4. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish with fresh fruits, candies, whipped topping or chocolate curls as desired. Refrigerate leftovers. *If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove from pans. Proceed as above.
    5. Chocolate Topping: In small saucepan, over low heat, melt 2(1-ounce) squares semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill.

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