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Mini Cheesecakes with Apricot Jam

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Recipe photo courtesy of Con Poulos
Source: Martha Stewart Living, February 2009
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132
  • MS10882061
    31 JAN, 2009
    I made them today for my Mom's 75th birthday! What a hit! I cooked them for 30 minutes. I also used blueberries
    Reply
    • coupon33136
      20 NOV, 2018
      An absolute hands down delicous, creamy, crowd pleasing dessert. We just had our Thanksgiving lunch at work and I had decided on individual cheesecakes, not having made them before. Followed the recipe to the T and they came out beautiful. My co-workers raved all day and the next, as I had made 3 dozen. People kept saying, I normally do not like cheesecake but these are so delicious, and one person said you need to open a bakery and sell nothing but cheesecake. I was flattered. Instead of Apricot Jam, I opted for a homemade Blackberry/Blueberry preserver topped with a fresh blackberry/ blueberry, a lemon curd topped with a fresh raspberry, and a sweet spicy red pepper jelly...as we are in the south after-all. Truly these are an amazing treat that will wow your guests, with minimal effort.
  • coupon33136
    20 NOV, 2018
    An absolute hands down delicous, creamy, crowd pleasing dessert. We just had our Thanksgiving lunch at work and I had decided on individual cheesecakes, not having made them before. Followed the recipe to the T and they came out beautiful. My co-workers raved
    Reply
  • holidayhippie
    14 MAR, 2015
    Sinfully delicious. I thought this would be nothing special but its quickly become a favorite. Especially good when they are still warm. I like to call this sunny side up cheesecake because the jam in the middle looks like an egg yolk! I used Bonne Maman Apricot Preserves warmed and strained and the consistency was perfect.
    Reply
  • Pork C Fish
    22 JUN, 2014
    Couldn't fine chocolate wafer cookies, so used chocolate graham crackers instead. Had some problems because I used foil muffin cups because I wanted to make these in a 24-muffin tin but the liners didn't fit. So some of the cheesecakes weren't perfect looking. I found the apricot jam to be a little runny after I applied it to the cheesecake. Flavor is basic cheesecake and these are a wonderful novelty for a party. Easily manipulated recipe if you want to add flavors like berries, etc.
    Reply
  • elainekyu
    3 APR, 2013
    These are amazing, my husband and coworkers LOVED LOVED LOVED them!!! I found that 3 tbsp of butter made the crust a little too oily- 2 tbsp was just right. Will definitely make these again!
    Reply
  • Mybobba
    4 FEB, 2013
    Could these be frozen?
    Reply
  • arabela
    9 FEB, 2011
    I know that this is a little late to reply to the comment below, but in case it helps anyone else wondering the same question - yes, they do set when they're chilled, don't worry, they're supposed to come out of the oven a little wobbly and a bit shiny.
    Reply
  • Alicia_MK
    2 FEB, 2011
    I just took mine out of the oven after 30 minutes, and they are still very soft in the centre. They are in the fridge now, but did anyone else have this issue? Will they harden up after being chilled?
    Reply
  • DixiePorter
    22 JAN, 2011
    I love these - so does everyone else. My only issue is the jam becomes runny and not very pretty. Any suggestions?
    Reply
  • arabela
    19 JAN, 2011
    This is a delicious recipe that never fails. They're perfect for entertaining as they can be made well in advance. I usually make a compote with either fresh or frozen berries and a little lemon juice and then decorate with a fresh, whole berry or two. ALWAYS are gone in seconds and raved about. Here are mine http://www.facebook.com/album.php?id=1095050891
    Reply

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