MIX 'N MATCH MINI CHEESECAKES

1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs

Mix crumbs, sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4 1/2-inch) springform pans. Bake at 300 degrees F for 7 minutes.

Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add 1 of the Stir-In Ideas to each bowl of batter, mixing Ideas as desired. Pour over crusts. Place pans on cookie sheet.

Bake at 300 degrees F for 40 to 45 minutes or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.

STIR-IN IDEAS:
For each 1/4 portion of batter, stir in one of the following:

APPLE PIE MINI CHEESECAKE:
Stir in 1/8 tsp. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar.

S'MORES MINI CHEESECAKE:
Stir in 3 Tbsp. chopped Milk Chocolate; pour over crust. Top with 1/4 cup Mini Marshmallows and 1 Tbsp. broken Graham Crackers.

CITRUS MINI CHEESECAKE:
Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel.

CHOCOLATE CHUNK MINI CHEESECAKE:
Stir in 1/4 cup chopped Milk Chocolate.

NEW YORK MINI CHEESECAKE:
Stir in 1/4 cup Sour Cream and 1 Tbsp. flour.

COOKIES AND CREAM MINI CHEESECAKE:
Stir in 1/4 cup chopped Sandwich Cookies or Choc Chip Cookies.

CHOCOLATE ROYALE MINI CHEESECAKE:
Stir in 2 oz Semi-Sweet Baking Chocolate, melted.

PEANUT BUTTER MINI CHEESECAKE:
Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk.

MOCHA MINI CHEESECAKE:
Mix 1 tsp. Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 oz Semi-Sweet Baking Chocolate, melted.

CHERRY MINI CHEESECAKE:
Bake basic mini cheesecake as directed. Just before serving, top with 1/3 cup cherry pie filling.

Makes: 12 servings, 1/3 of one mini cheesecake
Source: Kraft Foods

Dear Lynette,

You can divide regular size cheesecake recipes into smaller pans. This recipe should help you with timing. Once you've made these and see how they look during and after baking it will be easier for you to convert other recipes. Regarding being precise in baking, baking times can vary depending on the oven, pan sizes, and other factors so you can't always rely on the time given in the recipe as the exact time to remove a dish from the oven. Don't be afraid to experiment!

Happy Baking,

Betsy

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