Mini Cheesecakes

Ingredients

Crust:

1 C. Graham Cracker Crumbs

2 TBSP Sugar

3 TBSP Butter, melted

Cheesecake Filling:

16 oz (2 pkgs) Cream Cheese, softened

½ C. Sugar

2 Eggs

½ tsp Vanilla

Instructions:

Preheat the oven to 350°F.

Stir together the graham cracker crumbs, sugar, and melted butter, then press into the bottom of greased cupcake wrappers. 

Which should be in your muffin pan. 

Maybe I should have started with that, huh? 

Okay, do-over. 

Put a cupcake wrapper into each of the 12 slots of your muffin pan and then grease. 

Whew, that’s better. 

Now, mix the cream cheese, sugar and vanilla until creamy smooth. Then add your eggs, one at a time. But just mix enough to combine them. Once you add those eggs, the chemistry changes. Overmixing will make the tops of your cheesecake crack. 

And crack kills. 

Dollop cream cheese mix over the crust, enough to fill just below the top of the pan. 

Fill a 9×13 pan with water and place it on the bottom rack of your oven. Then place the muffin pan on the top rack. Why? Well, because the cheesecakes love some steam of course! It keeps them from drying out and, you guessed it, cracking. This is especially good to do at high altitude. 

Bake 20 minutes. The center should be kind of jiggly. They will continue to set as they cool. 

When cooled to the touch, place in the refrigerator for at least 3 hours. 

Time to party on! Choose some fun toppings and top with whipped cream. Yum, Yum, Yummy, Yum.