Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (melted)
  • 16 ounces cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan with paper cupcake liners and set aside.
  • In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated.  Divide crust mixture between your 18 cupcake liners. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside. 
  • In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add sour cream and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
  • Distribute batter evenly between cups. Gently tap pan onto counter top a few times to level filling and remove any excess air bubbles. 
  • Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from oven and allow to cool completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling.
  • Refrigerate until ready to serve. Optionally, top with strawberries, cherries, or whipped cream.