Philadelphia Mini Cheesecakes

Name: Philadelphia Mini Cheesecakes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 18 mini cheesecakes, 18 serving(s)
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened (since it is a Kraft recipe it calls for Philadelphia brand, but use what you want or have, I have ev); 3/4 cup sugar; 1 teaspoon vanilla; 3 eggs

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Recipe by berry271

Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.

READY IN: 3hrs 15mins

SERVES: 18

YIELD: 18 mini cheesecakes

UNITS: US

INGREDIENTS

Nutrition

CRUST
1

cup graham cracker crumbs
2

tablespoons sugar
3

tablespoons butter, melted
FILLING
3

(8 ounce) packages cream cheese, softened (since it is a Kraft recipe it calls for Philadelphia brand, but use what you want or have, I have ev)
³⁄₄

cup sugar
1

teaspoon vanilla
3

eggs

DIRECTIONS

Preheat oven to 325°F.
Line a muffin pan with 18 muffin cups.
Mix crumbs, 2 tablespoons sugar, and butter.
Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
Beat cream cheese with remaining sugar and vanilla until blended.
Add eggs one at a time and mix after each addition just until blended.
Divide filling between muffin cups.
Bake 25 minutes or until centers are almost set.
Cool for 30 minutes.
Refrigerate 2 hours.
Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
ENJOY! Yum, yum.

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