Cheesecake is one of my absolute favorite foods! Baking one big one is good for holidays, but when your in the mood for a small cheesecake treat, these mini cheesecakes are perfect! Store them in a container in your refrigerator and have one for dessert!
1 1/2 cups graham cracker crumbs
4 tbls. sugar
1/4 cup butter, melted
2- 8 oz. packages of cream cheese (room temp)
1 cup sugar
1/4 cup all purpose flour
1 tsp. pure vanilla extract
2 large eggs
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.