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      RECIPE TITLE "Creamy Little Cheesecakes Recipe"

    yields Makes 4 time--- difficultyeasy Tip: For individual desserts, bake cheese cakes in mini springform pans. Each cake will easily serve two. Perfect for a small gathering or to give away as edible gifts.


    For Crust:
    2/3 cup graham cracker crumbs
    1/4 cup finely chopped hazelnuts, almonds, pecans or walnuts
    1 tablespoon sugar
    Pinch of salt
    3 tablespoons melted butter

    For Filling:
    1 pound cream cheese, room temperature
    1/2 cup sugar
    2 large eggs
    1 teaspoon vanilla extract

    For Topping:
    16 ounces sour cream
    3 tablespoons sugar
    1/2 teaspoon vanilla extract

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.

    FOR CRUST: Preheat oven to 350 degrees F. Combine all ingredients for crust in medium bowl. Stir well with fork. Divide crumb mixture evenly among springform pans. Using fork, press mixture evenly over bottom. Place pans on baking sheet and bake crusts until lightly golden, about 5 minutes.

    FOR FILLING: Beat cream cheese and sugar in large bowl until smooth and well mixed. Beat in eggs and vanilla. Pour batter into pans, dividing evenly. Bake until just gently set, about 25 minutes.

    FOR TOPPING: Stir sour cream, sugar and vanilla in small bowl until well blended. Divide topping evenly among cheese cakes. Bake until topping is set, about 8 minutes. Cool completely. Refrigerate overnight.

    Recipe created exclusively for by Jeanne Thiel Kelley.

      Nutrition Facts
    Makes 4
    Facts per Serving
    Calories: 1001 Fat: 81g Carbohydrates: 54g
    Cholesterol: 304mg Sodium: 585mg Protein: 18g
    Fiber: 2g % Cal. from Fat: 73% % Cal. from Carbs: 22%

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