Mini Sugarplum Cheesecakes

Mini Sugarplum Cheesecakes

Creamy cheesecake, swirled with plum preserves, makes delicious holiday treats in Mini Sugarplum Cheesecakes.

Mini Sugarplum Cheesecakes
Yield: 12
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  1. ¾ cup graham cracker crumbs
  2. ⅓ cup plus 1 tablespoon sugar, divided
  3. 3 tablespoons salted butter, melted
  4. 1 (8-ounce) package cream cheese, softened
  5. 1 tablespoon all-purpose flour
  6. 1 tablespoon heavy whipping cream
  7. 1 teaspoon fresh lemon zest
  8. ½ teaspoon vanilla extract
  9. 1 large egg
  10. ⅓ cup plum preserves
  1. Preheat oven to 350°.
  2. Lightly spray 12 wells of a mini cheesecake pan with removable bottoms with cooking spray.
  3. In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing to create a level base.
  4. Bake until golden brown, approximately 6 minutes. Let cool completely.
  5. In a medium bowl, combine cream cheese, remaining ⅓ cup sugar, flour, cream, lemon zest, and vanilla extract. Beat at high speed with a mixer until smooth and creamy. With mixer running at medium speed, add egg, beating until incorporated. Divide mixture among prepared wells of pan. Top each cheesecake with 1 tablespoon plum preserves, swirling with the tip of a knife.
  6. Bake until filling is set and slightly puffed, 10 to 11 minutes. Let cool completely. Refrigerate, covered, for at least 4 hours.
  7. Remove cheesecakes from pan. Serve immediately, or place in a covered container and refrigerate until needed, up to 2 days.
TeaTime Magazine
 From TeaTime November/December 2015


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