One of the best sources for recipes similar to whatever you may be cooking at any given time is actually on the packaging of some of the ingredients needed to complete the meal being cooked.
Such was the case when I was making the maple pumpkin cheesecake I wrote about just before Thanksgiving. Inside the box of Kraft’s PHILADELPHIA Cream Cheese, there is a recipe for mini-cheesecakes. They are easy to make and incredibly delicious.
- 1 cup HONEY MAID Graham Cracker Crumbs
- ¾ cup, plus 2 Tablespoons sugar, divided
- 3 Tablespoons butter or margarine, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 teaspoon vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 Tablespoon lemon zest
- Preheat oven to 325ᵒ F.
- Mix graham crumbs, 2 Tablespoons sugar and butter; press into bottom of 18 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each – just until blended. Pour over crusts.
- Bake 25 – 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form. Spread onto cheesecakes. Top with blueberries and zest.