Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 5 tablespoons unsalted butter melted (for crust)
- 1 1/2 tablespoons granulated sugar for crust
- 16 ounces cream cheese softened to room temperature
- 3/4 cup granulated sugar
- 3 tablespoons sour cream at room temperature
- 1 1/4 teaspoons vanilla extract
- 2 large eggs at room temperature
- Whipped cream for serving (optional)
- Fresh fruit for serving (optional)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press about 1 1/2 tablespoons of this mixture evenly into each cupcake liner. Bake the crusts for 5-7 minutes.
- Reduce the oven temperature to 325°F. In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, then mix in the sour cream and vanilla extract until fully combined. Add the eggs one at a time, mixing gently after each addition.
- Fill each liner about 3/4 full with the cheesecake batter. Bake for 16 to 20 minutes, until the centers are mostly set and a slight jiggle remains.
- Remove the pan from the oven and let the mini cheesecakes cool at room temperature for 30 minutes. Then place the pan in the refrigerator and chill for at least 1 hour before serving. Serve with whipped cream or fresh fruit, if desired.
