LITTLE BITS
These are bite-sized cheesecakes and are so-o good! The centers of these tiny treats fall with baking forming an indentation that is just right to fill with sour cream. Recipe came from an old Sunset magazine.
Provided by Lorraine of AZ
Categories Cheesecake
Time 43m
Yield 48 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
- Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
- Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
- To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.
Nutrition Facts : Calories 72.5, Fat 4.7, SaturatedFat 2.8, Cholesterol 25.8, Sodium 35, Carbohydrate 6.7, Sugar 6.3, Protein 1.3
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