Mini-Cheesecakes

My culinary club students wanted to make mini-cheesecakes. So I went in search of a recipe...

Ingredients

CRUST:

2/3 C graham cracker crumbs

2 T sugar

3 T butter, melted

¼ tsp cinnamon

FILLING:

8 oz cream cheese, softened

¾ C sour cream

1/3 C sugar

1 egg

½ tsp vanilla

GLAZE:

½ C sour cream

2 T sugar

¼ tsp vanilla

Directions

Pre-heat oven to 325°F. Line 12 muffin cups with paper liners.

Using a plastic bag and rolling pin, crush graham crackers into fine crumbs. In a bowl, mix 2/3 C graham cracker crumbs, sugar and cinnamon. Add melted butter and stir. Divide evenly between muffin cups, pressing firmly to bottom using a spoon or the bottom of a glass.

  

Using a stand mixer (or mixing bowl and whisk), beat softened cream cheese until smooth and creamy. Add sour cream, egg, sugar and vanilla; mix just until well blended. (DO NOT OVERMIX!!)

Divide the filling mixture over the graham cracker crust, filling each cup only 2/3 full.

Bake at 325°F for about 25-30 minutes, until the tops are set. With cheesecakes in the oven, increase oven temp to 400°F.  Meanwhile…

Make glaze: Mix together sour cream, sugar, and vanilla; set aside until oven reaches 400°F. When oven reaches 400°F, remove cheesecakes. Top each cheesecake with 1 teaspoon of glaze, spreading slightly with back of spoon; return cheesecakes to oven for 6-8 minutes. Cool for 1 hour at room temperature in muffin tins.

Serve as is, or…

            …top with your favorite fruit pie filling

            …drizzle with your favorite fruit syrup, chocolate syrup, caramel syrup, etc.