Miniature Strawberry Jam Cheesecakes
1c. graham cracker crumbs
3T. butter, melted (I always use unsalted but..)
2 pkg. cream cheese (8oz. each), softened
1/2 c. sugar
1 tsp. vanilla
ovens @ 350 please
In a small bowl combine the graham crackers, melted butter, and 2 tablespoons of the sugar. Press (I used a mini rolling pen I have) about a tablespoon of the mixture into the bottom of a 12 count cupcake pan lined with papers. Set aside.
In a large bowl beat (with a whisk or a mixer) the cream cheese, eggs, vanilla, and remaining sugar until smooth. Spoon over the crumbs in the liners and bake for about 15-16 minutes, just until the center is set.
Allow the cheese cakes to cool for at least 10 minutes before removing from the pan and refrigerate them for at least an hour before serving.
To serve you can remove the papers if you like (I didn’t, much cleaner on than off) and top with a dollop of strawberry jam.