Mini Apricot Cheesecakes


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By
Member since 2006
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Serves 2 dozen | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

24 vanilla wafers
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves


Directions

Place wafers flat side down in paper- or foil-lined muffin cups; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on a baking sheet. Bake at 375ºF for 17-20 minutes or until top is set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 teaspoons preserves. Refrigerate until serving.


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