Mini cheesecakes(phillies free)

 
                      MINI CHEESECAKES (PHILLIES FREE)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Low-Fat                          Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Reduced fat vanilla wafers
    3       pk           (8-oz.) Philadelphia fat
                         -free cream cheese -- softened
      3/4   c            Sugar
    1       t            Vanilla
    3       ea           Eggs
    1       c            Assorted cut-up fruit or
                         -reduced calorie cherry pie
                         -filling
 
   Place wafers, flat side down, on bottom of each of 12
   paper-lined muffin cups.
   
   Beat cream cheese, sugar and vanilla with electric
   mixer on medium speed until well blended.  Add eggs;
   mix just until blended.  DO NOT OVERBEAT AFTER ADDING
   EGGS.
   
   Pour over wafers, filling each cup.
   
   Bake at 325 degrees F. for 30 minutes.  Cool before
   removing from pan. Refrigerate several hours or
   overnight.  Top with fruit just before serving.  12
   servings.
   
   Variations:
   
   Lemon:  Stir 1 Tbsp. fresh lemon juice and 3/4 tsp.
   grated lemon peel into batter.
   
   Pumpkin:  Mix 3/4 cup canned pumpkin, 3/4 tsp. ground
   cinnamon and dash EACH ground cloves and nutmeg in
   with cream cheese.  Omit fruit.
   
   Cherry:  Omit fruit.  Top with 1 can (20 oz.) reduced
   calories cherry pie filling before serving.
   
   Quick Crust:  Substitute 1 (9 oz.) ready-to-use graham
   cracker crumb crust (extra serving size) for crumbs.
   Makes 10 servings.  (Adds 6g fat per serving.)
   
   Honey Crunch:  Omit sugar.  Mix 1/2 cup honey in with
   cream cheese. Omit fruit.  Top with 3/4 cup lowfat
   granola ceereal; drizzle with 1 Tbsp. honey before
   serving.
  
 
 
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