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Cheesecake Petit Fours

Ingredients
  Graham cracker crumbs 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Sugar 2 Tablespoon
  Cream cheese 16 Ounce, softened (Two 8 Ounce Packages)
  Sugar 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Teaspoon
  Grated lemon peel 1 Teaspoon
  Eggs 3
  Sour cream 1 Cup (16 tbs)
  Peach preserves 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Assorted sliced fruits 1 Cup (16 tbs)
  Semi-sweet chocolate morsels 1 Cup (16 tbs)
  Melted butter/Margarine 2 Tablespoon
Directions

Preheat oven to 375°F.
Combine graham cracker crumbs, butter, and sugar.
Divide between 2 Reynolds Redi-Pan square cake pans; press onto bottom of pans.
Bake 4 to 5 minutes.
Combine cream cheese, sugar, lemon juice, and peel; mix at medium speed.
Beat in eggs, 1 at a time.
Blend in sour cream.
Divide mixture; pour over crust and spread evenly.
Bake 30 to 35 minutes, or until set.
Gently loosen edges with knife; cool.
Overwrap with Heavy Duty Reynolds Wrap aluminum foil; label, date, and freeze.
To serve, unwrap and defrost at room temperature.
Cut into squares and remove from pans.
To decorate, combine peach preserves and lemon juice; drizzle lightly over squares.
Top with fruit; drizzle again.
Melt chocolate with butter.
Drizzle over remaining squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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