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Linda's Single Serving Cheesecake

Recipe By: Linda G

Serving Size  : 20

  40 Ounces Cream Cheese - Philadelphia Reg. -- 5 Packages
  5 Eggs
  1/2  Cup Whipping Cream - Northumberland
  2 Packages Crystal Light - Raspberry Ice -- * See Note
  Crust
  1 1/2  Cups  Pecan Halves - Pc -- Finely Crushed
  3 Teaspoons Splenda
  3 Tablespoons   Butter -- Melted

Mix together crust ingredients and divide into 20 foil cupcake cups.  Press evenly into the bottom.
Cut cream cheese into chucks and put in large bowl.  To soften put in microwave for 5 minutes at 50% power (might be reduced time with high powered microwaves).
Beat softened cream cheese till smooth.
Add eggs to cream cheese one at a time beating well with electric mixer after each addition.
Add Crystal Light and whipping cream to mixture.  Beat till all is mixed well.
Spoon filling into prepared cupcake cups (dividing between the 20 pans)
Place cups on cookie sheet (I did 10 at a time) and bake at 350 for approx. 30-35 minutes.
Remove cups to a cooling rack and let cool to room temperature before storing in fridge or covered in freezer.

Per Serving -
Calories - 291
Fat - 27.3g
Carbs - 3.8g
Fiber - .5g
Protein - 7.7g


NOTES : Since packaging of Crystal Light varies the 2 packages listed above are enought to make 12 cups of prepared Crystal Light.  But in the recipe just use the powder needed for that amount.

The baking cups I found are made by EZ Foil.  They come in a package of ten called Cupcake cups and the size is 3" diameter by 1 1/2"

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