|
12
|
Reynolds®
Foil Baking Cups
|
|
|
CRUST:
|
|
1
|
cup
graham cracker crumbs
|
|
2
|
tablespoons
sugar
|
|
1/3
|
cup
butter or margarine, melted
|
|
|
FILLING:
|
|
2
|
packages
(8 oz. each) cream cheese
|
|
1/2
|
cup sugar
|
|
2
|
eggs
|
|
1/2
|
teaspoon
vanilla extract
|
|
1/4
|
teaspoon
orange extract
|
|
|
TOPPING:
|
|
|
Fresh
fruit
|
|
1/3
|
cup
apricot preserves
|
|
1
|
teaspoon
lemon juice
|
PREHEAT oven to 350°F. Place Reynolds Foil Baking Cups a in muffin
pan or on a cookie sheet; set aside.
FOR CRUST, COMBINE cracker crumbs
and sugar. Stir in melted butter until
well blended. Press about 1 tablespoon in bottom of each baking cup.
FOR FILLING, BEAT cream cheese,
sugar, eggs, vanilla and orange extract, in large bowl, with electric
mixer. Spoon mixture evenly in baking
cups, filling 3/4 full.
BAKE 17 to 20 minutes. Cool. Refrigerate to chill thoroughly. Before serving, top each cheesecake
with fresh fruit. Combine apricot preserves and lemon juice; spoon equally over
each cheesecake./span
Number of Servings: 12
Nutrition Information:
(Per Serving)
| calories | | 278 |
| grams fat | | 20 |
| % calories from fat | | 62 |
| milligrams cholesterol | | 91 |
| milligrams sodium | | 225 |
| grams carbohydrates | | 22 |
| grams protein | | 5 |
