Wednesday Recipes...Ch-Ch-Cheesecake Cupcakes

This recipe is one that travels great. I've provided these for a local charity event and am taking them south to visit family for Easter. I hope everyone had a lovely holiday filled with family, food, and the saving grace of our Savior. He is Risen!

Miniature Cheesecakes

Ingredients

Crust:

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted

Directions:

Combine crumbs, sugar, and butter. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of 18 paper-lined muffin cups (the original recipe only made six; I tripled it). Bake at 325 degrees, 25 minutes.

Filling:

3 8-ounce packages of cream cheese, softened

3/4 cup sugar

4 1/2 teaspoons lemon juice

1 1/2 teaspoon grated lemon peel (grate one lemon and then squeeze for both these ingredients)

3/4 teaspoon vanilla extract

3 eggs

1. Combine cream cheese, sugar, lemon juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Blend in eggs, one at a time, mixing well after each addition.

2. Pour over crust--I used a 1/3 measuring cup and that's about right to fill each cup 3/4 full.

3. Bake at 325 degrees for 25 minutes. Cool before removing from pan. Chill.

4. Top with preserves just before serving (or traveling). Enjoy!

Topping: Apricot, Cherry, or Strawberry preserves Or hot fudge topping or fruit pie topping--your choice