| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 2/3 | c | Graham cracker crumbs |
| 2 | tb | Sugar |
| 2 | tb | Margarine; melted |
| 2 | pk | Cream cheese; 8 oz |
| 1/2 | c | Sugar |
| 1 | ts | Grated lemon peel |
| 1/2 | ts | Vanilla |
| 2 | Eggs |
INSTRUCTIONS
CRUST FILLING Preheat oven to 325 F Crust Mix crumbs, sugar and margarine. Press rounded measuring tablespoon full of crumb mixture onto bottom of each of 12 paper lined muffin cups. Bake 5 minutes. Filling Beat cream cheese, sugar, juice peel and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crusts, filling each cup 3/4 full. Bake 25 minutes. Cool before removing from pan. Refridgerate. Top with preserves just before serving. NOTES : I substitute Vanilla Wafer Cookies for the crust. It works very nicley and saves time. Recipe by: unknown Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger <akiger@delanet.com> on Jul 26, 1997
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