Miniature Rum Raisin Cheesecakes Recipe
Ingredients
| Vegetable oil spray | ||
| Cinnamon | 1 1/2 Teaspoon | |
| Sugar | 3 Tablespoon | |
| 1 10-ounce package flaky buttermilk biscuits | ||
| Softened cream cheese | 2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), sifted | |
| 2 teaspoons grated lemon rind | ||
| Vanilla | 1 1/2 Teaspoon | |
| Rum | 1 Tablespoon | |
Directions
Preheat oven to 400° F.
Lightly spray a muffin tin with vegetable oil.
Mix cinnamon and sugar on a small plate and set aside.
Separate each biscuit into three layers.
Press both sides of each layer in cinnamon sugar.
Press each into a prepared 2-inch-diameter muffin-tin cavity.
Set aside.
Place Cream Cheese, raisins, sugar, lemon rind, vanilla and rum in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Place a scant tablespoon cheese mixture on top of each muffin-biscuit round.
Bake 20 minutes.
Remove from pan and allow to cool.
Cover and refrigerate.
Lightly spray a muffin tin with vegetable oil.
Mix cinnamon and sugar on a small plate and set aside.
Separate each biscuit into three layers.
Press both sides of each layer in cinnamon sugar.
Press each into a prepared 2-inch-diameter muffin-tin cavity.
Set aside.
Place Cream Cheese, raisins, sugar, lemon rind, vanilla and rum in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Place a scant tablespoon cheese mixture on top of each muffin-biscuit round.
Bake 20 minutes.
Remove from pan and allow to cool.
Cover and refrigerate.
Chef
