Monday, January 28, 2013

Boysenberry Cheesecake & Mini Cheesecakes

Boysenberry Cheesecake - SERVES 12

1 1/4 c.  crushed cinnamon graham crackers (regular graham crackers can be substituted)
 ¼ cup sugar
5 Tbsp. melted butter or margarine

Preheat oven to 350° F. Mix crust ingredients and pat firmly into bottom &3 up the sides of a 10-inch pie pan. Bake 20 minutes. Let cool 15 minutes.

3 (8 oz.) packages cream cheese, softened
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup sugar
2 Tbsp. All-purpose flour
¼ tsp. salt
4 eggs
¾ cup whipping cream
1 c. Smuckers Boysenberry Preserves
  • Beat cream cheese until creamy; mix in lemon peel and vanilla.
  • In separate bowl combine sugar, flour and salt.
  • Add gradually to cream cheese mixture.
  • Add eggs one at a time beating after each addition just until blended.
  • Stir in whipping cream.
  • Pour all but 3/4 cup cheese filling into already baked crust.
  • Mix 2 Tablespoons preserves with remaining ½ cup filling & slowly drizzle back & forth across the top of cheesecake.
  • Using a blunt knife, gently cut through batter of the cheesecake.
  • Bake at 350° F 35 to 45 minutes or until knife comes out clean when inserted into the cheesecake.
  • Remove from oven; let cool 30 minutes.
  • Stir remaining preserves and spread evenly over cheesecake.
  • Refrigerate overnight.
Mini Cheesecakes - use remaining batter to make cheesecakes to share
  • Line 10 cupcake liners into a muffin tin.
  • Add one Nilla Vanilla wafer into each liner...flat side down.
  • Pour remaining batter into liners.
  • Drizzle on the boysenberry cheesecake topping.
  • Using a blunt knife, gently cut through the batter.
  • Bake for about 17 - 20 minutes.
  • Remove from the oven; let cool for 30 minutes.
  • Spread boysenberry preserves over the top of the mini cheesecakes.
  • Refrigerate overnight.
Share these with your neighbors or friends.

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