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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) 3 eggs 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |