Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each muffin liner.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Step 3: Stir in the sour cream and vanilla extract until just combined. Do not overmix.
- Step 4: Spoon the cream cheese mixture evenly into each muffin liner, filling almost to the top.
- Step 5: Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Step 6: Turn off the oven and let the cheesecakes sit in the oven for 30 minutes with the door slightly ajar. This prevents cracking. Remove from oven and let cool completely 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, comforting treat, microwave individual cheesecakes for 10-15 seconds.
- Garnish with fresh berries or a dollop of whipped cream for an elegant presentation.
- Make sure your cream cheese is truly softened to avoid lumps and ensure a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American