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BLACK BOTTOM MINI CHEESECAKES

Active Time : 3 Hour 50 Minutes
Total Time : 3 Hour 50 Minutes
Serves : 12
INGREDIENTS
  • 1/2 cup graham cracker crumbs
  • 1/3 cup slivered almonds, chopped, toasted
  • 2 tablespoons Fleischmann's® Original-stick
  • 1/3 cup firmly packed dark brown sugar
  • 1-1/2 cups chopped dried plums
  • 4 almond-flavored tablespoons amaretto liqueur
  • PAM® Original No-Stick Cooking Spray
  • 2 pkgs (8 oz each) fat free cream cheese, softened
  • 6 tablespoons granulated sugar, divided
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup reduced fat sour cream
DIRECTIONS

Preheat oven to 300°F. Line 12-cup muffin pan with paper cups. Combine cracker crumbs and almonds; sprinkle evenly in bottoms of each cup.

Place 10-inch skillet over medium heat until hot. Add Fleischmann's and brown sugar; stir until melted. Mix in plums and 3 tablespoons of the amaretto. Reduce heat; simmer 1 minute or until slightly reduced, stirring constantly. Spoon 1 tablespoon plum mixture over each crumb base, pressing with back of spoon, sprayed with cooking spray, to an even layer; set aside.

Place cream cheese in large bowl; using electric mixer on medium speed beat until creamy. Gradually mix in 5 tablespoons (about 1/3 cup) of the sugar, blending until sugar dissolves, scraping bowl frequently. Reduce mixer to low speed, beat in eggs one at a time. Add vanilla. Spoon 3 tablespoons filling over each plum layer.

Bake 15 to 20 minutes or until almost set in center. Remove from oven and cool in pan on wire rack.

Combine sour cream, the remaining 1 tablespoon sugar and the remaining 1 tablespoon amaretto. Spread 1 teaspoonful over each cheesecake. Refrigerate 3 hours.

To serve, carefully remove cheesecakes from paper liners. May cover with plastic wrap and refrigerate up to 2 days, if desired.