Boysenberry Cheesecake & Mini Cheesecakes

Boysenberry Cheesecake - SERVES 12

Crust

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.

Cheesecake

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.