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Miniature Cheesecakes


Silver Post Medal for All Time! 398 Posts
24 miniature cheesecakes topped with sour cream and cherry jam or drained crushed pineapple. There is not a lot of sugar in this recipe. I like all the ingredients and that they are small.
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Ingredients:

  • 1 (3 oz.) pkg. cream cheese
  • 1/2 cup butter or margarine
  • 1 cup flour

Filling

  • 12 oz. cream cheese
  • 4 Tbsp. sugar
  • 2 eggs
  • 2 tsp. vanilla
  • sour cream
  • raspberry or cherry jam or drained crushed pineapple

Directions:

Have all ingredients at room temperature. Cream the cheese and butter together until smooth. Blend in flour. Divide into 24 small balls and put in 24 small muffin cups. Press pastry on base and side with the fingers to line each cup evenly.

Blend the 12 oz cream cheese, eggs and vanilla until smooth. Spoon into pastry lined muffin cups. Bake in preheated 350 degree F oven for 20 minutes. Cool.

Spread the cheesecakes with sour cream and top with jam or with drained crushed pineapple.

Servings: 24
Prep Time: 30 Minutes
Cooking Time: 20 Minutes

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Source: A Texas Cookbook from a long time ago!

By Robyn Fed from Tri-Cities, TN

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