Mini Goat Cheesecakes

Directions

1. 1
   Preheat oven to 350-degrees.
2. 2
   Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
3. 3
   Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
4. 4
   Stir with a fork until thoroughly combined.
5. 5
   Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
6. 6
   Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
7. 7
   Beat in the egg, chives, and remaining salt and pepper.
8. 8
   Divide between the wells and smooth the tops with a knife.
9. 9
   Bake until puffed, about 15 minutes.
10. 10
    Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
11. 11
    Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
12. 12
    Reheat in a 350-degree oven until hot.