Mini Cheesecakes

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Recipe summary

Also known as: "Don’t’ Rule Out These Mini Cheesecakes"

Please tell me I am not the only one who has a list of rules when dating someone. Please tell me I am not the only who’s list keeps getting longer the older I get. Here are a couple of my dating rules – • Do not show me the engine of your car, no matter how cool you think it is. Unless you are storing a box of chocolates under the hood, I just don’t care. • Do not talk about your various surgeries while I’m eating my Caesar salad. I think these seem like reasonable requests. One rule is for sure: “Bake These Mini Cheesecakes”! They are fabulous and a real crowd pleaser!

Courtesy of The Happy Baker, Erin Bolger.

Preparation time: 15 minutes
Cooking time: 22 minutes
Yield: 24

Ingredients

Base

1 1/4 cups graham crumbs or chocolate crumbs
1/4 cup butter, melted

Filling

2 8 ounce packages cream cheese, softened
2/3 cup sugar
1 teaspoon cornstarch
2 eggs
1 can pie filling of your choice

Mini Cheesecakes

Directions

Base

Filling

Mini Cheesecakes

Preheat oven to 325F (265C), line 12 cupcake tins. Or use a mini cheesecake tray.
Mix together graham crumbs and melted butter. Divide crumb mixture evenly between the prepared cupcake tins. Bake for 5 minutes.
Change oven temperature to 350F (180C).
With a hand mixer beat cream cheese until smooth and fluffy. Add sugar and cornstarch; mix well. Stir in eggs. Beat on low speed with hand mixer or by hand until smooth about 2 minutes (fine lumps are ok.)
Divide mixture into the cupcake tins or mini cheesecake pan. Fill about 2/3 full for the cupcake tins or filled to the top for cheesecake pan. Bake for 20-22 minutes.
Cool for an hour. Refrigerate for a couple of hours.
Right before serving, remove paper liners or pop out from cheesecake pan (remove disc) and spoon a little pie filling on top of each cheesecake; refrigerate any leftovers in an air tight container for 2 days.