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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Such a delight for the Holiday season - You can wrap these little cheesecakes well in foil and freeze for up to 2 weeks before serving. Defrost in refrigerator. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup butter, melted |
3 (250 g) packages cream cheese, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla, divided |
1 1/2 cups sour cream, divided |
3 tablespoons sugar |
fresh fruit or berries |
Directions:
1. Line 24 muffin cups with paper liners.
2. in a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon of mixture in bottom of each cup.
3. In a large mixing bowl, beat cream cheese, until light and fluffy; gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition.
4. Stir in 1 teaspoon of vanilla and 1/2 cup sour cream. Divide mixture among prepared muffin cups. Bake in 325F oven for 30 minutes.
5. NOTE: To make 1 large cheesecake, press graham cracker mixture onto bottom of 9-inch springform pan; top with cream cheese mixture. Bake in 350F oven for 45 minutes or until just set when shaken gently.
6. Top with sour cream mixture and bake for 5 minutes longer.
7. Top with fresh fruit or berries.
8. Combine remaining 1 cup sour cream, 3 tablespoons sugar and remaining 1 teaspoons vanilla; spread over cheesecake cups.
9. Bake for 5 minutes. Let cool in pan on wire rack. Chill.
10. To serve, remove cheesecakes from cups and top with fresh fruit or berries.
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