Petite Cheesecakes

Ingredients:

2 cups graham cracker crumbs

1 cup sugar ,plus 4 Tablespoons

8 Tbsp butter (1 cube), melted

3 packages (8oz each) cream cheese, softened

3 eggs

2 Tbsp lemon juice

2 tsp vanilla

2 cans of Comstock® or Wilderness® More Fruit Cherry, Blueberry, Peach or Strawberry Fruit Filling or Topping

Directions:

1. Preheat oven to 350°F.

2. Line 2- 12 cup muffin pans (24) with paper liners.

3. Mix crumbs, 4 Tbsp sugar and butter together until well combined. Press crumb mixture into the bottoms of each paper lined cup. Bake for 4-6 minutes. Remove from oven and let cool on rack. REDUCE the oven to 325'.

4. Using an electric mixer, beat cream cheese on medium speed until light and fluffy. Add remaining 1 cup sugar and continue beating until smooth, scraping down sides of bowl as needed. Add the eggs, lemon juice and vanilla; beat on LOW speed until well combined.

5. Fill each cup with the cheesecake mixture (leaving a little room on top for filling) Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a rack.

6. Refrigerate for about 45 mins to set up. Top each equally with the fruit filling before serving. Makes 24 mini cheesecakes. Refrigerate leftovers.
Prep time: 20 minutes Bake time: 20-25 minutes EnJoy!!!