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Prep 20min
Total1hr40min
Ingredients10
Servings24
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Ingredients
Crust
16
graham cracker squares
2
tablespoons sugar
1/3
cup butter, melted
Filling
1
package (8 oz) cream cheese, softened
1
tablespoon guava preserves or jelly
1/4
cup sugar
1
egg
1/2
cup sour cream
1/4
teaspoon salt
1 1/2
cups guava preserves or jelly
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Steps
1
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2
In food processor, place crust ingredients. Cover; process, using on-and-off pulses, until well combined. Spoon 2 teaspoons crust mixture into each muffin cup; firmly press in bottom and up side of cup.
3
In medium bowl, beat cream cheese, 1 tablespoon preserves, 1/4 cup sugar, the egg, sour cream and salt with electric mixer on medium speed until smooth. Spoon about 1 tablespoon filling into each crust-lined cup.
4
Bake 15 to 20 minutes or until filling is set. Cool completely.
5
In small microwavable bowl, microwave 1 1/2 cups preserves uncovered on High 30 seconds or until softened. Spoon 1 tablespoon preserves onto each mini cheesecake. Refrigerate until chilled.
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Look for guava preserves with the other jams and jellies or in the Hispanic section of the supermarket. If you can’t find guava preserves or jelly, substitute apple butter.
If you don’t have a food processor, crush the graham crackers in a resealable food-storage bag with a rolling pin or meat mallet, then mix the crumbs in a bowl with the sugar and melted butter.
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No nutrition information available for this recipe
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