Mix 'n Match Mini Cheesecakes
- Prep Time: 20 Minutes (Total Time: 5 Hours 5 Minutes)
- Serving Size: 12
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 tablespoons Sugar
- 3 tablespoons Butter Or Margarine, Melted
- 3/4 cup Sugar
- 1 teaspoon Vanilla
- 3 Eggs
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
PREHEAT oven to 300?F. Mix crumbs, 3 Tbsp. sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake 7 minutes.
BEAT cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour 1/4 of the batter (about 1 cup) into each of 4 bowls. If desired, add 1 of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
BAKE 40 to 45 minutes or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
KRAFT KITCHENS TIPS
For each 1/4 portion of batter, stir in one of the following:
Apple Pie Mini Cheesecake
Stir in 1/8 tsp. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar.
RECIPE COURTESY OF KRAFT FOODS