Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4078/
Mini Apricot Cheesecakes
Customer Rating:
1 Ratings 1 Comment
Yield: 2 dozen
Ingredients
| 24 | vanilla wafers | ||
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| 2 | pkgs. | (8 oz. each) cream cheese, softened | |
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| 3/4 | cup | sugar | |
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| 2 | eggs | ||
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| 1 | tablespoon | lemon juice | |
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| 1 | teaspoon | vanilla | |
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| 1 | cup | apricot preserves | |
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Directions:
Place wafers, flat side down in paper lined muffin cups; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet.
Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4078/
Customer Comments
Ilene V Independence, Mo
“Any time I see a cheesecake recipe I have to give it a try. This is really very good.”
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