Miniature Rum Raisin Cheesecakes
|Vegetable oil spray||1|
|Cinnamon||1 1⁄2 Teaspoon|
|Flaky buttermilk biscuits||10 Ounce (1 Package)|
|Softened cream cheese||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sifted confectioners sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
Preheat oven to 400° F.
Lightly spray a muffin tin with vegetable oil.
Mix cinnamon and sugar on a small plate and set aside.
Separate each biscuit into three layers.
Press both sides of each layer in cinnamon sugar.
Press each into a prepared 2-inch-diameter muffin-tin cavity.
Place Cream Cheese, raisins, sugar, lemon rind, vanilla and rum in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Place a scant tablespoon cheese mixture on top of each muffin-biscuit round.
Bake 20 minutes.
Remove from pan and allow to cool.
Cover and refrigerate.