Jam-Topped Mini Cheesecakes Recipe

• 1 C Graham Cracker Crumbs
• 3 Tbsp butter, melted
• 1 Pkg philly Cream Cheese, softened
• 1/3 C sugar
• 1 Tsp vanilla extract
• 1 egg, lightly beaten
• Assorted jams, warmed

In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottome of a 12 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg, beat on the low speed just until combined. Spoon over crusts.

Bake at 350 degrees for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.

Remove paper liners, top each cheesecake w/ 1 tsp of jam. Yield: 1 dozen.

4 Pts.

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