Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom of each cupcake liner.
- Step 3: In a large bowl, beat cream cheese and 3/4 cup sugar until smooth and creamy.
- Step 4: Beat in eggs one at a time, then stir in sour cream and vanilla extract until just combined. Do not overmix.
- Step 5: Spoon batter evenly into the cupcake liners, filling each about 2/3 full.
- Step 6: Bake for 20-22 minutes, or until the edges are set but the centers are still slightly jiggly. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
Notes
- To prevent a soggy crust, make sure to press the graham cracker mixture firmly and evenly into the liners.
- For the best flavor and texture, store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- A dollop of fresh whipped cream and a sprinkle of berries make a beautiful and delicious presentation.
- While not usually reheated, if you desire a warmer cheesecake, a quick 10-15 seconds in the microwave will slightly soften the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American