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Cheesecake Poppers Recipe

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This recipe for Cheesecake Poppers is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 sleeve of graham crackers
2 tsp. sugar
¼ tsp. salt
4 T. butter, melted

Filling:
2 8 oz. packages of cream cheese, softened
1 c. sugar
2 tsp. vanilla extract
⅛ tsp. salt
3 large eggs
¼ heavy cream
Directions:
Directions:
1. Preheat oven to 350º. Line 48 miniature muffin pans with liners.
2. In a food processor, pulse graham crackers, sugar, and salt until finely crumbled. Add butter and pulse until mixture looks like wet sand. Press 1 heaping tsp. crumb ixture into each liner. Bake 5 mins or until golden brown. Cool completely on wire racks.
3. Reduce oven to 325º. In a large bowl with mixer on medium speed, beat cream cheese and sugar for 3 minutes or until fluffy. Beat in vanilla and salt. Then add eggs, one at a time, beating well after each addition. Beat in heavy cream.
4. Divide filling among crusts. Use about a tablespoon for each crust to start then apportion the remainder but leave an ⅛" to the top of the liner as the filling will expand when baking, then contract when cooling.
5. Bake 12 to 15 minutes until centers are set but jiggly. Don't over bake.
Number Of Servings:
Number Of Servings:
48 cheesecakes
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Garnish with fresh fruit, whipped cream or assorted canned pie fillings.

 

 

 

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