Mix 'n Match Mini Cheesecakes

Name: Mix 'n Match Mini Cheesecakes
Prep time: 20 min
Total time: 305 min
Yield: 12
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); 3 Tbsp. butter or margarine, melted; 3 Tbsp. sugar; 3 pkg. brick cream cheese, softened; ¾ cup sugar; 1 tsp. vanilla; 3 eggs

What is more fun than 1 cheesecake? 4 of course! This dessert recipe creates 4 mini New York style cheesecakes with 1 batter: plain, chocolate, cherry and apple.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings, 1/3 of one mini cheesecake each.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 tsp. vanilla
3 eggs

Directions

Heat oven to 300°F.

Combine graham crumbs, butter and 3 Tbsp. sugar; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake 7 min.

Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour batter evenly into 4 bowls, adding about 1 cup batter to each bowl. If desired, add one of the Stir-In Ideas (see Tip) to each bowl of batter. Pour over crusts. Place pans on baking sheet.

Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.

Refrigerate cheesecakes 4 hours.