Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mini Cheesecakes with Apricot Jam 3.7 (133) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 16, 2020 Print Rate It Share Share Tweet Pin Email Yield: 18 Ingredients ¾ cup crumbled chocolate-wafer cookies (about 18 cookies) ½ cup plus 1 tablespoon plus 1 teaspoon sugar 1 ½ ounces (3 tablespoons) unsalted butter, melted 1 pound cream cheese, softened ½ teaspoon pure vanilla extract 2 large eggs, lightly beaten ½ cup sour cream Pinch of salt ½ cup apricot jam Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Con Poulos Rate it Print