This is the Holiday Cheesecake Cups recipe.
- Prep: 15 min
- Cooking: 35 min
- 1 1/4 cups (310 mL) Graham cracker crumbs
- 1/4 cup (60 mL) butter melted
- 3 pkgs (8 oz/ 225 g each) Canadian Cream cheese softened
- 1 cup (250 mL) sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) sour cream
- 3 tbsp (45 mL) sugar
- Fresh fruits or berries
Double line 24 muffin cups with paper liners.
In small bowl, combine cracker crumbs and butter. Press about 1 tbsp (15 mL) of mixture onto bottom of each cup.
In large mixer bowl, beat Canadian Cream cheese until light and fluffy; gradually beat in the 1 cup (250 mL) of sugar. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp (5 mL) of the vanilla extract and 1/2 cup (125 mL) of the sour cream. Divide mixture among prepared muffin cups. Bake in 325 °F (160 °C) oven for 30 minutes.
Combine remaining 1 cup (250 mL) sour cream, the 3 tbsp (45 mL) of sugar and remaining 1 tsp (5 mL) vanilla extract; spread over cheesecake cups. Bake 5 minutes longer. Cool in pan on wire rack. Chill.
To serve, remove cheesecakes from cups and top with fresh fruits or berries.
Note: To make 1 large cheesecake, press Graham cracker mixture onto bottom of 9-inch (23 cm) springform pan; top with Canadian Cream cheese mixture. Bake in 350 °F (180 °C) oven for 45 minutes, or until just set when gently shaken. Top with sour cream mixture and bake 5 minutes longer.Wrap cheesecakes well in foil and freeze for up to 2 weeks before serving. Defrost in refrigerator.
|Calcium:||4 % / 49 mg|