Mini Cheesecake Cups

  • 1 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese softened
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 325° F.

Line a regular size muffin pan with paper liners.

Combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a small bowl. Stir until the texture is similar to wet sand. Divide the crust evenly into the bottoms of the lined muffin tins.

Beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, ¼ cup granulated sugar, eggs, and vanilla extract. Mix until well combined, stopping to scrape the sides of the bowl along the way.

Pour the cheesecake mixture over the crust mixture in the muffin tins. Fill them about ¾ of the way full.

Place the muffin tin in the preheated oven and bake for 20 minutes or until the cheesecakes are set. You will know they are set when they don't slosh, but will still jiggle a bit like jello when wiggled. If they start to crack they are getting over baked.

Let the mini cheesecakes cool in the muffin tin completely. Chill them in a covered container in the refrigerator and serve with your favorite toppings or just plain.

  • Yields: 9-10 servings
  • Preparation Time: 30 minutes, plus chilling time
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