Mini Cheesecakes

By Katelyn Fischer

Ingredients:

Crust:
1 1/2 C. graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar

Filling:
2 lbs. cream cheese, at room temp
1 1/2 c. sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temp

Directions:

Preheat oven to 325 degrees. Line cupcake pans with liner. Combine graham craker crumbs, sugar, and butter. Stir together with fork until all ingredients moistened. Press 1 tbsp of mixture into bottom of each liner. Bake 5 minutes. Set aside to cool.

To make cheesecake, beat cream cheese on medium-high speed in bowl of stand mixer until fluffy. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mix well after each. Spoon 3 tbsp of cheesecake batter over crust in each liner. Bake until set, about 22 minutes, rotating pans halfway through. Let cool at room temp then chill in fridge for at least four hours. Serve plain or with topping.