Ingredients
- Cream cheese, softened – 16 ounces
- Granulated sugar – 1/2 cup
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Sour cream – 1/4 cup
- Graham cracker crumbs – 1 1/2 cups
- Melted butter – 5 tablespoons
- Salt – 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Press about 2 tablespoons of the mixture into the bottom of each cupcake liner.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Step 5: Spoon the cream cheese mixture 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 but the centers still have a slight jiggle. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- If you prefer a slightly softer cheesecake, let it sit at room temperature for about 15-20 minutes before serving.
- Garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance.
- For the smoothest filling, ensure your cream cheese is fully softened and avoid overmixing after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American