Portions are the best! Also, cheesecake is probably one of my favorites, so when I stumbled across this site it was a glorious day! I made these for my friend Abby because she is leaving and moving on up in the world. Shout out for her getting into nursing school! 😀 Anyway, not too much to say so here is where you can find it on the interwebs:
For graham crust:
1 cup finely crushed graham cracker crumbs (12 graham cracker sheets)
1 TBS sugar
3 TBS unsalted butter, melted
1 lb cream cheese (two 8 oz packages), at room temperature
2/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
½ cup jam (any flavor)- I used cherry
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. I did not use the paper liners because I’m absolutely out of my mind and wanted them to look perfectly formed without the lines of the cups. This is possible, yet pretty fussy to do. You must first grease each muffin cup, trace the circles of the muffin cups onto parchment paper, cut those circles out, and place each circle in the bottom of the cups. Then spritz these parchment rounds with cooking spray just to ensure that they don’t stick at all. Then you’ll press the graham crumbs firmly into place if you wish to do the same as I did. I recommend the paper liners, though, for almost everyone. Except my clinically insane brethren.
Grind your cracker sheets into crumbs using a food processor. You can also just place the crackers in a large ziploc and have at it with a rolling pin or hammer, until you achieve a finely ground crumb.
Mix crumbs and 1 tablespoon sugar in a bowl. Stir in butter. Press 1 heaping tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add the sugar, salt, and then vanilla.
With mixer running, add eggs slowly, scraping down side of bowl.
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.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.
These were awesome and super simple! As you can see in my pictures I didn’t used exactly what they used. I had some small tins I saved from the mini pecan pies. I think mine looked better :P. I used raspberry (non photographed) and strawberry jam! They were both really good. I think my next time using this I am going to use some Nutella or something chocolate. Also, definitely going to make these for this BBQ we are having this next week. They just look so nice!