Servings: 12 pieces
Calories: 120kcal
Cost: $15
Equipment
- Muffin tin
- Cupcake liners Metal or silicone
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup graham cracker crumbs or cookies
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- ½ cup light brown sugar
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare a large rimmed sheet pan with water on the bottom oven rack.
- Line a muffin tin with 12 metal or silicone cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until shared resemble wet sand.
- Press the crust mixture evenly and firmly into the cupcake liners.
- In a large bowl, beat cream cheese and light brown sugar until smooth and creamy.
- Add sour cream and flour, then mix until well combined.
- Add eggs one at a time, mixing gently after each addition to avoid overmixing.
- Fill each cupcake liner with the cheesecake batter until almost full.
- Bake for about 25 minutes, or until set but slightly jiggly in the center.
- Let cheesecakes cool in the tin for 15 minutes before transferring to a wire rack for an hour.
- Chill in the fridge for at least 4 hours or overnight before serving.
Notes
Use room-temperature ingredients for a smoother batter. Don't skip the chilling step; it's crucial for the perfect texture. Experiment with different toppings like fresh fruit, nuts, or sprinkles to mix things up. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage. Always thaw frozen cheesecakes overnight in the fridge before serving and bring to room temperature for the best flavor experience.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 50mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 50mg | Iron: 0.5mg
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