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Creamy Mini Cheesecake Recipe


Makes: 1 mini cheesecake
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In small bowl, mix together crust ingredients; press into bottom of pan. Bake 6 to 7 minutes or until light brown. Cool completely. Reduce oven to 300°F.

Step 3

In medium bowl, beat cream cheese and sugar with electric mixer until smooth and creamy. Add egg and vanilla; beat until well combined. Add sour cream and heavy cream; blend well. Pour over crust.

Step 4

Bake 40 to 45 minutes or until filling is firm, but slightly soft in center. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool cheesecake completely. Refrigerate at least 2 hours before serving.

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1 tablespoon butter (, melted)

2 tablespoons heavy cream

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Creamy Mini Cheesecake is rated 3.0 out of 5 by 4.
Rated 1 out of 5 by from Horrible Recipe Cheesecake is my husband’s favorite, so I make many of them every year. This is by far the worst recipe I have ever made. This recipe is so different from the original recipe on the back of the box of the pack of three mini heart shaped springform pans from Wilton. I tripled this recipe and it DID NOT work for those pans.
Date published: 2018-02-13
Rated 1 out of 5 by from Really confusing recipe The recipe states that you need to mix the cream cheese with the sugar...however there is no sugar in the recipe for the filling; how much sugar is needed?
Date published: 2016-01-29
Rated 5 out of 5 by from I made this recipe per the instructions, except I made 5 of them so I increased the recipe by 5. It was really good. My cheesecakes did not crack, but if you are going to increase the recipe make sure you add a little more butter to the crust because it came out a little dry and brittle, but over all it came out awesome!
Date published: 2011-02-14
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