Little Bits

Submitted by Lorraine of AZ

"These are bite-sized cheesecakes and are so-o good! The centers of these tiny treats fall with baking forming an indentation that is just right to fill with sour cream. Recipe came from an old Sunset magazine."

 

• Ready In: 43mins
• Ingredients: 8
• Yields: 48 mini cheesecakes

ingredients

• butter, for greasing the pan
• graham cracker crumbs
• 3 eggs, separated
• 3⁄4 cup sugar
• 2 (8 ounce) packages cream cheese, softened

• Sour Cream Filling

• 1 (8 ounce) carton sour cream
• 3⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract

directions

1. Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
2. Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
3. Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
4. To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.

Reviews

[Linda J.]

I found this recipe in Southern Living in 1979 or1980. I made it often at that time and it was a favorite. I recently looked for the recipe, but had misplaced it. I am so glad to find it through you. Little Bits are wonderful and always a big hit! I highly recommend!