Mini Cheesecakes:
· 1.5 cups graham crackers, crushed
· 3 1/2 tbsp. butter, melted
· 2 cups cream cheese, softened
· ½ cup sour cream
· 1/2 cup sugar
· 1 tsp vanilla
· 2 eggs
· ½ tsp. vanilla bean paste (optional)
Preheat oven to 325 F, & line muffin tin. In a medium bowl, combine crushed graham crackers with melted butter & portion between all 12 liners & press down firmly. Bake graham cracker crust for 5 minutes, then remove & let cool completely.
In a mixer, combine cream cheese & sour cream until smooth, scraping down the sides of the bowl frequently. Once smoothly combined, add in sugar & vanillas, then mix until combined. One at a time, mix in the eggs, being sure to not over mix.
Portion out the cheesecake filling atop the cooled crusts, & bake for 18-20 minutes, until the tops have set. Let cool on the counter, & transfer to the fridge to chill for 2-4 hours or overnight. Enjoy as is, or finish with your favorite fruit pairing!
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