BABY CHEESECAKES

BABY CHEESECAKES image

Yield 48 cakes

Number Of Ingredients 14

CRUST
1 sleeve graham crackers (about 9 crackers)
2 tsp. granulated sugar
1/4 tsp. salt
4 Tbsp. butter, melted
FILLING
2 (8 oz.) pkgs. cream cheese, softened
1 cup granulated sugar
2 tsp. vanilla extract
1/8 tsp. salt
3 large eggs
1/4 cup heavy cream
GARNISH
Raspberries and mint sprigs

Steps:

1. Preheat oven to 350 F. Line 24 mini muffin pan cups with liners. 2. Pulse graham crackers, sugar, and salt until finely ground. Add butter; pulse until mixture resembles wet sand. 3. Press about 2 heaping tsp. crumb mixture into bottom of each liner. Bake 5 min. or until pale golden. Cool completely on wire racks. Reduce oven temp. to 325 F. 4. In large bowl, beat cream cheese and sugar until fluffy. Beat in vanilla and salt until combined. Add eggs 1 at a time, beating well after each addition. Beat in heavy cream. Divide filling among prepared liners. 5. Bake 12 to 15 min. or until set but still slightly jiggly in center. Let cool in pans 5 min.; transfer to wire racks to cool completely. Garnish with raspberries and mint.