Mango-Peach Mini Cheesecakes
Serves: 12
 
Ingredients
  • ¾ cup graham cracker crumbs
  • ⅓ cup plus 1 tablespoon granulated sugar, divided
  • 3 tablespoons unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ¾ cup mango-peach preserves
Instructions
  1. Preheat oven to 350°. Lightly spray a 12-well mini cheesecake pan with cooking spray.
  2. In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create an even layer.
  3. Bake until golden brown, approximately 6 minutes. Let cool completely.
  4. In a medium bowl, beat together cream cheese, flour, cream, vanilla extract, and remaining ⅓ cup sugar with a mixer at high speed until smooth. Add egg, beating at medium speed until incorporated. Divide mixture evenly among wells of prepared pan.
  5. Bake until filling is set, 10 to 11 minutes. Let cool completely.
  6. Cover pan with plastic wrap, and refrigerate for at least 4 hours before carefully removing cheesecakes from pan.
  7. Spread an even layer of mango-peach preserves on tops of cheesecakes.
Notes
MAKE-AHEAD TIP: Cheesecakes can be made a day in advance, placed in an airtight container, and refrigerated until serving time, or frozen without preserves for up to a week. Let thaw completely before topping with preserves.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mango-peach-mini-cheesecakes/