Mini Cheesecakes
by: Kay Hodges
1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Butter, melted
3 (8 oz) pkgs, Cream Cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 Eggs
2 tsp Vanilla
24 paper baking liners, cupcake size
Directions: Preheat oven to 300 degrees. Combine crumbs, sugars and melted butter. Press into bottoms of paper liners in muffin tins, distributing evenly among the 24 liners. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of filling (about 3 tbsp) into cups over the crumbs. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish with Wilderness Raspberry Pie Filling (21 oz can) for topping or another topping of your choice. Refrigerate leftovers. Makes 24 mini cheesecakes.
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