Ingredients
- Cream cheese, softened: 16 ounces (2 packages)
- Granulated sugar: 1/2 cup
- Sour cream: 1/4 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Pinch of salt
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture firmly into the bottom of each muffin liner to form the crust.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, and mix until just combined.
- Step 4: Add eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.
- Step 5: Spoon the cream cheese mixture evenly over the graham cracker crusts, filling each liner almost to the top.
- Step 6: Bake for 20-22 minutes, or until the edges are set and the centers are just slightly wobbly. Let cool completely in the muffin tin before refrigerating for at least 2 hours.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey treat, microwave a refrigerated cheesecake for 10-15 seconds.
- Top these mini cheesecakes with fresh berries or a dollop of whipped cream for an elegant touch.
- Don't overmix the batter after adding eggs; this prevents cracks and ensures a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American