Ingredients

The following ingredients have 12 Servings
  • 1 ¼ cups graham cracker crumbs
  • 3 tablespoons (38g) brown sugar
  • 5 tablespoons (70g) unsalted butter (melted)
  • *See Note for additional crust ideas*
  • 8 ounces (226g) cream cheese (room temperature)
  • 1 large egg (room temperature)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (62g) sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • *See Note for additional filling and topping ideas*

Instruction

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
  • Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
  • Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  • Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.