Ingredients
16
graham cracker squares
2
tablespoons sugar
1/3
cup butter, melted
1
package (8 oz) cream cheese, softened
1
tablespoon guava preserves or jelly
1/4
cup sugar
1
egg
1/2
cup sour cream
1/4
teaspoon salt
1 1/2
cups guava preserves or jelly
Preparation
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
In food processor, place crust ingredients. Cover; process, using on-and-off pulses, until well combined. Spoon 2 teaspoons crust mixture into each muffin cup; firmly press in bottom and up side of cup.
In medium bowl, beat cream cheese, 1 tablespoon preserves, 1/4 cup sugar, the egg, sour cream and salt with electric mixer on medium speed until smooth. Spoon about 1 tablespoon filling into each crust-lined cup.
Bake 15 to 20 minutes or until filling is set. Cool completely.
In small microwavable bowl, microwave 1 1/2 cups preserves uncovered on High 30 seconds or until softened. Spoon 1 tablespoon preserves onto each mini cheesecake. Refrigerate until chilled.
