1 1/2 c. graham cracker or chocolate wafer crumbs
1/4 c. sugar
1/4 c. margarine or butter, melted
3 (8 oz.) pkg. cream cheese,softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
2 tsp. vanilla
Preheat oven to 300 degrees. Combine crumbs, sugar and butter. Press
equal portion onto bottoms of 24 lightly greased or paper lined
muffin cups. In a 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 20 minutes or until cake
springs back when lightly touched. Cool. Garnish as desired. I
like to use canned cherry or blueberry pie filling for garnish, or
fresh fruit in season. Refrigerate leftovers.
Chocolate Mini cheesecake: Add 1 (6 oz) package semi-sweet chocolate
chips (1 cup), melted, to batter: mix well. Proceed as above. Bake
20 to 25 minutes.
If greased muffin cups are used, cool baked cheesecake. Freeze 15
minutes and remove from pans.
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