I love cheesecake, so much that I could easily polish off a whole cheesecake on my own in a few days! Now that isn’t a good idea for anyone and that is why I love this recipe. Mini cheesecakes satisfy my cheesecake craving in a smaller size. Plus you can make the topping out of what ever jelly suits your taste. I used strawberry but I would love to give it a try with raspberry.
For the Crust
~ 1 cup finely crushed graham cracker crumbs (12 graham cracker sheets)
~ 1 Tbs. sugar
~ 3 Tbs. unsalted butter, melted
For the filling
~ 1 lb. cream cheese (two 8 oz. packages), at room temperature
~ 2/3 cup sugar
~ 2 eggs, lightly beaten
~ 1 tsp. vanilla extract
~ pinch of salt
~ 1/2 cup jam (any flavor)
1. Preheat oven to 350o F. Line standard muffin tins with paper liners.
2. In a Ziploc bag add the graham crackers and using a rolling in crush them until they are finely crushed. If you have a food processor that works as well. Mix graham cracker crumbs and sugar together. Then mix in the melted butter.
3. Place 1 heaping Tbsp. of mixture in bottom of each cup. Press the graham cracker crumbs firmly into place. Bake until set, about 7 minutes. Let cool in tins on wire racks.
4. Reduce oven temperature to 275o F. Beat cream cheese with a mixer on medium speed until smooth. Add the sugar, salt, and then vanilla. Slowly add the eggs making sure to scrape down the side of the bowl.
5. Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
6. Warm jelly in a small saucepan until thin. Strain through a sieve. Spoon 1 tsp. jelly on top of each cake.
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