| 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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