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Suggested Recipe: Mini Apricot Cheesecakes

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Mini Apricot Cheesecakes

Mini Apricot Cheesecakes

 24 vanilla wafers

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup apricot preserves

 Place wafers flat side down in paper-or foil-lined muffin cups; set aside.

 In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well.

 Fill muffin cups three-fourths full.

 Cook at 375° for 17-20 minutes or until set.

 Cool on a wire rack for 20 minutes.

 Carefully remove from pans to cool completely.

 Top each cheesecake with 2 teaspoons preserves.

 Store in refrigerator.

 Yield: 2 dozen.

 Variations are endless, e.g. Strawberry preserves, raspberry preserves, cherry pie filling – or fresh fruit , of course.


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