LAND O LAKES INDIVIDUAL CHEESE RECIPES

Steps:

• Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
• Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
• Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
• Garnish each cheesecake as desired. Store in refrigerator.

Steps:

• Heat oven to 425°F.
• Cook macaroni until al dente, according to package directions. Drain.
• Brush 24 mini muffin cups with 1 tablespoon melted butter. Sprinkle with crushed crackers. Reserve remaining cracker crumbs; set aside.
• Melt 1 tablespoon butter in 2-quart saucepan over medium heat until sizzling. Whisk in flour. Cook over medium heat 2 minutes. Slowly whisk in milk; bring to a boil. Cook 1-2 minutes until mixture has thickened. Add cheeses; whisk until melted (sauce will be very thick). Remove from heat; whisk in egg yolk and chives. Gently stir in cooked macaroni.
• Spoon rounded tablespoons into prepared muffin cups. Sprinkle with reserved cracker crumbs.
• Bake 8-10 minutes until golden brown and bubbling. Cool 5 minutes. Gently remove from pan, using table knife to loosen edges, if necessary.