1 1/2 cups graham cracker or
chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup margarine or butter, softened
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 large eggs
2 teaspoons vanilla extract
Preheat oven to 300° F (150°C). Combine
crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
Bake for 20 minutes or until
spring back when lightly touched.
Cool. Chill. Garnish as desired.
*If greased muffin cups are used, cool baked cheesecakes. Freeze 15
minutes, remove from pans. Proceed as above.
Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate
Variation-Chocolate Mini Cheesecakes:
Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well.
Proceed as above. Bake 20-25 minutes.
Makes about 2 dozen mini cheesecakes.
Date: July 24, 2002