BABY SWISS APPETIZER CHEESECAKE
This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.
Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
BABY CHEESECAKES BABY CHEESECAKES
These are the best cheesecakes, and they are great for those bake sales that we all have to make things for - something different!!
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 36-48 baby cheesecakes
Number Of Ingredients 7
Steps:
- Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer.
- In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each.
- Bake at 375F for 15-20 minutes.
- Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).
Nutrition Facts : Calories 63.5, Fat 4.7, SaturatedFat 2.9, Cholesterol 25.6, Sodium 41.2, Carbohydrate 4.1, Sugar 3.8, Protein 1.3
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