Cupcake-sized cheesecakes are a great way to serve individual portions of this rich and creamy dessert for a party; alternatively, you can place uneaten portion into the freezer and serve them to yourself one modest portion at a time. Mini-cheesecakes also make excellent additions to a bake sale. The next time you are preparing desserts for a group, consider altering your favorite cheesecake recipe or recipes to make a delightful and simple presentation of individually sized cheesecakes.
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Preheat the oven to 350 degrees Fahrenheit.
Line two 12-count cupcake pans with paper liners.
Melt the butter or margarine in the microwave in a medium, microwave-safe mixing bowl.
Add 2 tbsp. sugar and 1 ½ cups graham cracker crumbs, stirring until all of the crumbs are evenly coated with butter.
Spoon the graham cracker crust mixture into the cupcake liners so that it is evenly divided among all 24 cakes. Press the mixture firmly into the bottom of each cupcake liner.
Beat the cream cheese, sugar and vanilla in a large bowl until they are well-mixed and smooth.
Add the eggs one at a time and beat the mixture after each addition until it is smooth.
Fold the sour cream into the mixture with a large spoon or spatula.
Pour the cheesecake batter over the graham cracker crust in each cupcake liner. Divide the batter evenly among the cupcake molds, leaving 1/4 inch of space at the top of each liner for the cheesecake to rise.
Bake the cheesecakes for about 20 minutes or until a toothpick inserted into the center of each comes out clean.
Remove the cheesecakes from the oven and allow them to cool before adding the toppings of your choice.