Mini Cheesecakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups graham cracker crumbs
5 tbsp. light brown sugar
8 tbsp. butter, melted
Cheesecake Filling:
16 ounces (2 blocks) cream cheese, softened
2/3 cup sugar
2 large eggs
2/3 cup sour cream
1 tsp. vanilla extract
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Directions: |
Directions:Preheat your oven to 350º. Stir together the graham cracker crumbs, brown sugar, and melted butter. Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups. Beat cream cheese on medium speed, scraping down the bowl, as needed, until smooth. Add sugar and beat until light and fluffy. Add egg and vanilla and beat until creamy. Stir in the sour cream. Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each. Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles. Remove and set on a cooling rack. Allow to cool for about 45 minutes then refrigerate for at least 2 hours. Before serving, pop the cheesecakes into the freezer for 15 minutes. Remove and immediately peel away the paper liners.
Set on a serving dish or individual dessert plates and serve plain or add your favorite topping. |
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Personal
Notes: |
Personal
Notes: I served these at Lisa and Monica's wedding party as a cheesecake bar. We had several topping to go on them; M&M's, caramel sauce, chocolate sauce, cherry topping, strawberries, blueberries, chocolate chips and pecans
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