Mini Cheesecakes

My family and I made 700 of these for my sisters wedding.  I don't recommend making 700 mini cheesecakes- EVER.  We informed Sous Chef Erin that she will be catering her wedding!

These little cheesecakes are amazing.  They're the perfect size- you pop the whole thing in your mouth and let your taste buds have a cheesecake party.  Aren't they beautiful........

RECIPE

1 1/4 C. crushed graham crackers (one package)

1/4 C. sugar

1/3 C. butter, melted

16 oz cream cheese

14 oz can sweetened condensed milk

3 eggs

1/4 C. lemon juice

1 can cherry pie filling

* Put the mini cupcake liners in a mini pan.  Using a food processor, grind the graham crackers until a fine crumb.  In a large bowl, melt the butter- then add the sugar (and mix) then add the cracker crumbs and mix well.  Spoon 3/4 tsp into each cup (use the back of the measuring spoon to press it down-see tips.)  Using the food processor again, whip the cream cheese, eggs and lemon juice together until creamy.  While it's still running, slowly pour in the sweet n condensed milk; scrape down the sides, and blend one last time.  Fill each cup until it's 2/3 full.  Bake at 300 for 15-17 min.  Transfer them to a cooling rack and let them cool to room temperature, then refrigerate.  Top with cherry pie filling before serving.  Makes about 70 mini cheesecakes.

Tips:

• These freeze really well.  I'll freeze what we don't eat the first night then pull some out during the month for a little snack.
• You will have to buy a mini pan if you don't have one.  They're aren't that expensive.  You'll have three batches total.  When the first batch is baking, get the liners out and separated and scoop the crumb mixture in- have as much done as possible so you can get the second batch in ASAP.
• I ran out of liners and found that the crumb bottom fell apart when removing the cheesecake from the pan.  Liners are a must- especially if you're giving them away.
• The cream filling has a low viscosity, so pour some into a smaller cup to have better control.  Wipe the edge off after each pour.  I just use my finger to wipe the extra up and put it back in the cup.
• Make sure you grind the graham crackers long enough-there's a picture with the Cheesecake Jell-o post that shows what it should look like.
• I used the measuring spoon to press the crumb mixture into the liner/pan:      
  
  
  
  
  
  
  
  
• The tops of the cheesecakes will crack when done baking.  I tried to take a picture, but by the time I got my camera out, the tops had already 'fallen'.  (The cream filling puffs up when baking, then 'falls' as it cools, creating a little valley for the filling to sit in.)  This was the best picture I got: