Mini Jam Cheesecakes

Ingredients:

• 4 tablespoons Braum’s Unsalted Butter, melted
• 1 cup graham cracker crumbs
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon Griffin’s vanilla
• 1 egg, lightly beaten
• Garden Club jams: Red Plum, Strawberry, Peach, Pineapple or any of your favorite flavors

Directions:

1. Line a muffin tin with paper muffin liners. Spray lightly with nonstick cooking spray.
2. In a small bowl, combine the butter and graham cracker crumbs. Press into the bottom of the muffin liners.
3. In a medium bowl, beat the cream cheese, sugar and vanilla until smooth. Add the egg, beating on low speed until combined. Spoon mixture into the muffin cups.
4. Bake at 350 degrees for about 12-15 minutes or until centers of cheesecakes are set.
5. Cool for 10 minutes, then remove from pan and let cool completely. Refrigerate 1 hour or more.
6. Top each cheesecake with ½ teaspoon jam.

A fresh fruit garnish make these a springtime favorite!