Mini Cheesecake Recipe

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 45 minutes

Ingredients

8 graham crackers (full sheets (135g)

¼ cup toasted pecans (30g)

3 tablespoons granulated sugar

½ teaspoon ground cinnamon

4 to 5 tablespoons unsalted butter (melted (56 to 70g)

2 (8-ounce/226g) packages cream cheese (room temperature)

½ cup granulated sugar (100g)

¼ teaspoon salt

¼ cup sour cream (room temperature (60g)

1½ teaspoons vanilla extract

2 large eggs (room temperature)

Directions

Make the Crust:

Preheat the oven to 350°F. Line a 12-cup regular muffin pan with paper liners.

To the large bowl of a food processor, add the graham crackers and toasted pecans. Pulse until they are broken into small pieces. Add sugar and cinnamon, then pulse until combined. Pour 4 tablespoons of the melted butter evenly over top of the graham crackers, then pulse until it is evenly distributed. (If needed, remove blades and use a silicone spatula to mix in completely.)

Pinch the crumbs between your thumb, pointer and middle fingers. If they feel moist and stick together when released from the pinch, they are ready to be pressed in the pan. If they feel dry, sandy, and lose their shape when released, stir in the extra tablespoon of melted butter.

Divide the graham cracker mixture evenly amongst the 12 muffin cups (about 2 packed tablespoons in each). Press each into a flat layer using a shot glass or small flat measuring cup. Bake for 8 to 10 minutes, or until fragrant and slightly darker in color. Remove from the oven and set aside to cool slightly while you make the filling.

Make the Filling:

Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment and mix at medium speed for 2 to 3 minutes until creamy and smooth.

Add the sugar and the salt to the bowl and mix on medium for about 1 minute until creamy. Scrape the bowl down and mix for another minute until the ingredients are completely combined.

Add the sour cream and vanilla extract. Mix well for 2 more minutes, scraping down the bowl as needed, until the mixture is completely smooth. Add the eggs one at a time, mixing on medium-low between each addition, allowing each to incorporate before adding the next. Scrape the bowl down and mix once again until completely smooth.

Assemble and Bake:

Use an ice cream scoop to transfer a scant ¼ cup of the cheesecake mixture to each of the cupcake tins. (They should be nearly full, but no more than ¼ inch from the top of the paper cup.)

Bake at 350°F for 15 to 17 minutes, until the centers of each cheesecake jiggle just slightly when the pan is gently shaken. Remove the pan from the oven and let cool to room temperature in the pan. Remove the mini cheesecakes from the pan and serve immediately or refrigerate for about 2 hours, until chilled. Garnish the cheesecakes with dollops of whipped cream, fresh berries, chocolate sauce, cherry pie filling, or enjoy them plain.

Nutrition

• Calories: 285 kcal
• Total Fat: 21 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 78 mg
• Sodium: 241 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 4 g