MINI CHEESECAKES (PHILLIES FREE)

      Title: MINI CHEESECAKES (PHILLIES FREE)
  Categories: Dessert, Cheesecake, Low-fat, Cheesecakes
       Yield: 12 Servings
  
      12 ea Reduced fat vanilla wafers
       3 pk (8-oz.) Philadelphia fat
            -free cream cheese; softened
     3/4 c  Sugar
       1 ts Vanilla
       3 ea Eggs
       1 c  Assorted cut-up fruit or
            -reduced calorie cherry pie
            -filling
  
   Place wafers, flat side down, on bottom of each of 12 paper-lined
   muffin cups.
   
   Beat cream cheese, sugar and vanilla with electric mixer on medium
   speed until well blended.  Add eggs; mix just until blended. DO NOT
   OVERBEAT AFTER ADDING EGGS.
   
   Pour over wafers, filling each cup.
   
   Bake at 325 degrees F. for 30 minutes.  Cool before removing from pan.
   Refrigerate several hours or overnight. Top with fruit just before
   serving. 12 servings.
   
   Variations:
   
   Lemon:  Stir 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel
   into batter.
   
   Pumpkin:  Mix 3/4 cup canned pumpkin, 3/4 tsp. ground cinnamon and
   dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit.
   
   Cherry:  Omit fruit.  Top with 1 can (20 oz.) reduced calories cherry
   pie filling before serving.
   
   Quick Crust:  Substitute 1 (9 oz.) ready-to-use graham cracker crumb
   crust (extra serving size) for crumbs. Makes 10 servings. (Adds 6g
   fat per serving.)
   
   Honey Crunch:  Omit sugar.  Mix 1/2 cup honey in with cream cheese.
   Omit fruit.  Top with 3/4 cup lowfat granola ceereal; drizzle with 1
   Tbsp. honey before serving.
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