By: Lily Struble
Recipe adapted from keepingitsimpleblog.com
Servings:12
Time: 30 minutes
| Ingredients |
| 1x muffin tin 12x cupcake liners Crust o 1 cup of graham cracker crumbs o 3 tablespoons of melted butter o 1 ½ tablespoon of granulated white sugar o ¼ teaspoon of kosher salt Filling o 8 oz of cream cheese (room temp) o ¼ cup sour cream o ¼ cup granulated white sugar o 1 large egg o 1 ½ teaspoon vanilla extract |
Do you loveee cheesecake?? Do you have no clue where to start? Same. Here’s an easy-as-pie (cheesecake?) recipe to help make it through that end-of-year slump. I’m tired of doing math PLEASE MAKE IT STOP!!!!!
Directions
- Preheat oven to 350 degrees
- In a large bowl, mix graham cracker crumbs, melted butter, salt, and sugar. Mix well.
- Line muffin tin with cupcake liners. If you dont have liners, use non-stick cooking spray. (I still HIGHLY recommend the liners.)
- Scoop a heaping teaspoon into each pocket. Use a spoon to round out the crust and move it up the sides of the tin.
5. Place tins in preheated oven for 4-5 minutes. Then, remove and let cool.
6. Clean the large bowl for reuse. Minimize dishes!!!! (I HATE washing dishes and am a chronic cross-contamination. Sorry, not sorry, lol.)
7. Add room temperature cream cheese (it helps it to be less chunky, promise), egg, sour cream, vanilla, and sugar. Mix well until silky smooth. You could use a whisk but I’d probably die. Save yourself the time and use an electric mixer.
8. Use a small ladle to spoon filling about halfway up each cupcake pocket. Evenly distribute any leftover filling.
9. Bake for 16-18 minutes. At 16-minute mark, start checking each tin by giving them a light shake. Remove from oven when the center doesn’t jiggle.
10. Let cool completely, then place in refrigerator for at least 3 hours or let cool overnight.
11. Enjoy!!!
