Mini Cheesecakes

Submitted by Julie Twitchell

These were at the visiting teaching interviews.

1 1/4 Cups graham crackers, crushed
1/4 Cup sugar
4 TB butter, melted
2 (8 oz.) pkg. cream cheese, softened
2 large eggs
2 TB fresh lemon juice
1/2 Cup sugar
1 can (21 oz.) cherry, strawberry, or blueberry pie filling--I made my own with a Danish Dessert box

A Day Ahead:

1. Preheat oven to 350 degrees. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix crushed graham crackers, 1/4 cup sugar and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. (I used the bottom of my 1/4 cup measuring cup. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice and sugar. Beat until smooth. Fill each baking cup with about 2 tablespoons of the cheesecake mixture. Bake for 17-19 minutes or until they start to crack on the top. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.

Before Serving:

Remove the paper liners and top each cheesecake with 2 TB of pie filling. Keep covered and refrigerated.

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