Holiday Cheesecake Cups
1-1/4 cups (300 mL) Graham cracker crumbs
1/4 cup (60 mL) butter, melted
3 pkgs (250 g each) Canadian Cream cheese, softened
1 cup (250 mL) sugar
2 tsp (10 mL) vanilla extract
1-1/2 cups (375 mL) sour cream
3 tbsp (45 mL) sugar
Fresh fruits or berries
Double line 24 muffin cups with paper liners.
In small bowl, combine cracker crumbs and butter. Press about 1 tbsp (15 mL) of mixture onto bottom of each cup.
In large mixer bowl, beat Canadian Cream cheese until light and fluffy; gradually beat in the 1 cup (250 mL) of sugar. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp (5 mL) of the vanilla extract and 1/2 cup (125 mL) of the sour cream. Divide mixture among prepared muffin cups. Bake in 325 °F (160 °C) oven for 30 minutes.
Combine remaining 1 cup (250 mL) sour cream, the 3 tbsp (45 mL) of sugar and remaining 1 tsp (5 mL) vanilla extract; spread over cheesecake cups. Bake 5 minutes longer. Cool in pan on wire rack. Chill.
To serve, remove cheesecakes from cups and top with fresh fruits or berries.
Note: To make 1 large cheesecake, press Graham cracker mixture onto bottom of 9-inch (23-cm) springform pan; top with Canadian Cream cheese mixture. Bake in 350 °F (180 °C) oven for 45 minutes, or until just set when gently shaken. Top with sour cream mixture and bake 5 minutes longer.
Complementary Wines: Amaretto, Framboise (raspberry), Late Harvest Muscat, Mead: Melomel, Monbazillac
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